Ingredients
400 g (about 14 oz) firm tofu, 50 g (about 1.75 oz) bamboo fungus, 20 g (about 0.7 oz) lotus mushroom.
Seasonings
A pinch of chopped scallions, 1/2 teaspoon salt, 1/3 teaspoon each of MSG and ground white pepper, 1 teaspoon each of chicken bouillon powder and sesame oil, and 100 g (about 1/2 cup) of fresh broth.
Steps
1. Rinse the firm tofu, slice it, then blanch in boiling water to remove any alkaline taste, drain and set aside.
2. Soak the bamboo fungus in warm water until softened, then slice it; wash the lotus fungus, slice into small pieces, blanch both together in boiling water, then drain.
3. Add fresh broth to the pot, then add bamboo fungus, lotus mushroom, and tofu. Bring to a boil, skim off any foam, then add seasonings and simmer until flavorful. Pour into a soup bowl, drizzle with sesame oil, and sprinkle with chopped scallions before serving.