Tofu Soup with Vegetables (豆腐鲜蔬汤)

Soak the dried ingredients

1. Rinse dried shiitake mushrooms then soak them in 2 cups (500ml) of water for about 6 hours or overnight (If in a hurry, soak in hot water for 30 minutes). Take them out (Keep the water in which they’re soaked for later use) and trim off the stems then cut into thin slices.
2. Soak dried shrimp in ¼ cup (60ml) of hot water for about 10 minutes. Chop it into smaller pieces. Keep the soaking water.

Prepare other ingredients

1. Cut tofu into bite-sized cubes. Slice tomatoes into wedges. Separate the stems and leaves of bok choy. Cut them into 1-inch (2½ cm) pieces. Finely chop the scallions, and keep their white and green parts separated.

Cook the soup

1. Heat cooking oil in a wok (or a pot). Sizzle the white part of the scallions and dried shrimp until fragrant. Stir in the mushroom and tomato. Fry briefly until the tomato becomes a little mushy on the edge.
2. Slowly pour in the water in which the mushrooms are soaked, leaving any impurities at the bottom of the bowl. Add the dried shrimp soaking water and 2 cups (500 ml) of hot water. Bring it to a full boil.
3. Slide in the tofu cubes. Leave to simmer over medium heat for 2 minutes.
4. Add the stem part of the bok choy. Cook for a further 20 seconds.
5. Turn off the heat. Stir in the leafy part of the bok choy. Add light soy sauce, salt, white pepper, and sesame oil. Mix well then garnish with the green part of the scallions.