Ingredients
500 g (about 1 lb) beef broth, 150 g (about 5 oz) tofu, 50 g (about 2 oz) beef, 50 g (about 2 oz) tomato, and shiitake mushrooms to taste.
Seasonings
15 g scallions, 3 g each of salt and MSG (or to taste), 2 g cooking wine, and wood ear mushrooms and shredded bamboo shoots as needed.
Instructions
1. Remove the outer skin from the tofu, cut into strips 4 cm long, 0.5 cm wide, and 0.5 cm thick, blanch in boiling water and set aside; shred the beef.
2. Pour the beef broth into a wok, bring to a boil and skim off any foam, then add cooking wine, salt, and MSG. Add the tofu, and once it returns to a boil, stir in the shredded beef, tomatoes, shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Mix well, transfer to a soup bowl, and garnish with shredded scallions before serving.