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Tofu Vegetable Soup

Soups and Congees

Tofu Vegetable Soup
1 Tablespoon vegetable oil
1 onion, peeled and sliced from root to top
½ cup broccoli, thinly sliced
½ cup cauliflower, thinly sliced
1 cup drained canned straw mushrooms, each cut in half
½ cup drained winter bamboo shoots, thinly sliced
1 Tablespoon dried wood ear fungi, soaked in warm water, then coarsely chopped
2 Tablespoon thin soy sauce
8 cups vegetable stock
1/4 pound firm tofu, sliced

1. Heat a wok or a large pot and then heat the oil and stir-fry the onion for three minutes until soft and beginning to caramelize. Next add the broccoli and the cauliflower and stir-fry them for two minutes.
2. Now add the straw mushrooms and the wood ear fungi and continue to stir-fry for two more minutes.
3. Now pour in the soy sauce and the soup stock and bring this to the boil, reduce the heat and simmer for five minutes.
4. Lastly, add the tofu and simmer on low for five minutes, then pour the soup into pre-heated individual soup bowls or a large soup tureen.

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