Ingredients
250 g (about 1/2 lb) silken tofu, 50 g (about 1/2 cup) rehydrated shiitake mushrooms, 30 g (about 1 small) carrot, 5 g (about 1 tablespoon) dried black wood ear mushrooms.
Seasonings
10 g scallion segments, 10 g ginger slices, 1 teaspoon each salt, MSG, and Sichuan pepper oil, 1 tablespoon each water starch and vegetable oil, 750 g (about 3 cups) pork bone broth.
Preparation
1. Rinse the tender tofu and cut it into 1 cm cubes. Place the cubes in a strainer and briefly blanch them in a pot of boiling water, then remove and drain.
2. Soak the black wood ear mushrooms in warm water until softened, trim off the tough stems, rinse clean, and tear into small florets; trim and peel the carrot, rinse, and cut into small dice.
3. Remove the stems from the rehydrated shiitake mushrooms, wash them, and cut into small cubes. Blanch them together with the wood ear mushrooms and diced carrot in boiling water, then drain well.
Steps
1. Place a pot over heat, add vegetable oil and heat to around 40% hot (when bubbles just begin to form), then add scallion segments and ginger slices, stir-frying until fragrant.
2. Add the pork bone broth, then gently cook the soft tofu cubes for a moment, followed by the black fungus, diced carrot, and diced shiitake mushrooms, and bring to a boil.
3. Skim off any foam from the surface, season with salt and MSG to taste, thicken with a cornstarch slurry, drizzle with Sichuan pepper oil, then remove from heat and serve in a bowl.