Chinese Vegetable Soup with Tofu - Takeout Style

4 standard portions

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Ingredients

• 1 teaspoon peanut oil ((or vegetable oil))
• 4 green onions (, cut into 2” (5 cm) piece)
• 1 ” (5 cm) ginger (, sliced)
• 4 cups water
• 1 tablespoon mushroom powder
• 3/4 teaspoon salt ((or to taste))
• 1/2 teaspoon sugar
• 1/8 teaspoon white pepper
• 1/2 block soft tofu (, diced)
• 2 stalks celery (, sliced on the bias)
• 1 cup (4 oz. / 125 g) mushrooms (, sliced)
• 1 medium carrot (, sliced)
• 1/2 head broccoli (, cut into medium florets)

Method

1. Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
2. Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
3. Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
4. Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
5. Serve hot.