Ingredients
1 block of tofu, 3 fresh matsutake mushrooms.
Seasonings
1 tablespoon salt, 2 teaspoons each of MSG and soy sauce, 1 teaspoon chicken bouillon powder, and broth as needed.
Steps
1. Trim the root ends off fresh matsutake mushrooms with a knife, gently wash them in lightly salted water, then blanch in boiling water for about 30 seconds, remove and rinse under cold water.
2. Cut the tofu horizontally through the middle, then cut into small cubes. Blanch in boiling water for about 1 minute, then remove and let cool.
3. Place a clay pot on the stove, add clear broth, salt, soy sauce, chicken bouillon, and MSG, bring to a boil, then add the cooked matsutake mushrooms and tofu cubes, simmer briefly, remove from heat and serve directly at the table.