Ingredients
400 g silken tofu (about 14 oz), 75 g lean pork (about 2.5 oz), 50 g cooked bamboo shoots (about 1.75 oz), 10 g dried shrimp (about 1/3 oz).
Seasonings
Chopped scallions, a pinch of white pepper and MSG (optional), 3 tablespoons soy sauce, 2 tablespoons water starch slurry, 350 ml (about 1 1/2 cups) fresh stock or broth, and vegetable oil as needed.
Steps
1. Rinse the tofu, cut into small cubes, blanch in boiling water until cooked through, remove and rinse under cold water, then drain; rinse the lean pork and cooked bamboo shoots, then cut into small dices.
2. Place the pot over heat, add fresh broth, cooked diced bamboo shoots, diced pork, dried shrimp, tofu cubes, and soy sauce, then bring to a boil.
3. Add MSG (or omit), thicken with water and cornstarch slurry, drizzle in cooked vegetable oil, sprinkle with chopped scallions and white pepper, then remove from heat and serve in a bowl.