Healthy Thick Tofu Soup

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Occasionally I loved to prepare this kind of soup that does not require much ingredients but the end result is a soup that can feed an 'army' - quite filling. This is a meatless soup and should be considered healthy. A quick cook soup if you like the ingredients like black fungus and Szechuan vegetable a little crunchy.

You can add a few dried chillies too for a spicy version.

Ingredients

[serves 2-3]

1 piece soft tofu - cut strips

2 dried mushrooms - soaked and cut thin strips

1 floret black fungus [bok nee] - soaked and cut thin strips

30 gm Szechuan vegetable - rinsed and cut strips

1 small carrot - peeled and cut strips

a few tofu puffs - cut thin strips [optional]

700 ml water

1 tsp vegetarian stock granules [used chicken stock granules for non vegetarian]

1 tsp sesame oil

dash of pepper

some cornstarch mixture for thickening

some black vinegar [chit chor] or Shaoxing wine - optional

some Chinese celery [kin chye] - chopped

Heat a soup pot with sesame oil, saute mushrooms, black fungus, Szechuan vegetable, carrot and tofu puffs for a several minutes to mix well.
Pour in water, bring to boil. Lower heat to simmer for about 10 minutes.
Add seasoning to taste. Add in tofu, bring to boil again.
Thicken with cornstarch mixture to the consistency preferred.
Dish up to serve with black vinegar [if prefered]. Garnish with chopped celery, serve immediately.