Ingredients
3 sheets of tofu skin, 2 dried shiitake mushrooms, 50 g (about 1.8 oz) winter bamboo shoots.
Seasonings
Chopped scallions and minced ginger, 10 g each; salt, MSG, and sesame oil, 1/2 teaspoon each; soy sauce, 2 teaspoons; vegetable oil, 2 tablespoons; fresh broth, 500 g (about 2 cups).
Steps
1. Steam the tofu skin until softened, then remove and cut into diamond-shaped pieces; soak the dried shiitake mushrooms in warm water until softened, remove any impurities, rinse clean, and shred into strips; peel the winter bamboo shoots, rinse clean, and slice into small pieces.
2. Heat vegetable oil in a wok or pot, first add chopped scallions and minced ginger and stir-fry until fragrant, then pour in fresh broth, add shredded shiitake mushrooms, sliced winter bamboo shoots, and tofu skin, and bring to a boil.
3. Skim off any foam, then season with MSG, salt, and soy sauce to taste, drizzle with sesame oil, and transfer to a serving bowl.