Ingredients
1 box silken tofu, 60 g (about 2 oz) salted duck egg yolks.
Seasonings
5 g scallions (chopped), 1/3 teaspoon each salt, MSG, white pepper, and sugar, 1 teaspoon chicken bouillon powder, a dash of sesame oil, 3 tablespoons vegetable oil, and an appropriate amount of fresh broth.
Steps
1. Cut the salted egg yolks into 4 wedges each; remove the silken tofu from its package, cut into 2 cm (about 3/4 inch) cubes, blanch in boiling water, then drain well.
2. Add fresh broth to the pot, then add the tofu cubes and salted egg yolks and bring to a boil. Season with salt, MSG, sugar, chicken bouillon, and white pepper, and simmer briefly.
3. Skim off any foam, then reduce the heat to low and simmer until the flavors meld. Drizzle with sesame oil, sprinkle with chopped scallions, and serve in a bowl.