4 cups chicken or vegetable stock
1 cube of ginger, grated
2 cloves garlic , crushed
2 spring onions , roughly sliced
2 tspn soy sauce
1/4 wombuk (hakusai) roughly sliced 1 cup of mixed mushrooms of your choice (I used Enoki, sheji, white oyster mushrooms and shiitake) shredded or chopped.
Approx 10 cubes of tofu puffs (see photo below)
Pinch of salt
A sprinkle of white pepper
1 tspn sesame oil
METHOD
Heat the chicken broth in a large pot over medium heat. Add the ginger, garlic, spring onion and soy sauce.
When the broth is simmering, add the wombuk and mushrooms. Simmer for 4 mins.
Add the tofu and continue cooking for another 2 mins.
Add the salt, white pepper, and sesame oil. Adjust seasoning if needed. Serve immediately.
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