Tofu Flower Soup

Ingredients

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• 1 block silken tofu
• 4 dried shiitake mushrooms
• 1 piece kombu
• 1 onion, quartered
• 1 garlic clove, smashed
• 1 thumb ginger, thinly sliced and smashed
• 500 ml water
• Coriander, finely sliced
• Crunchy Spice
• Light soy sauce
• Salt & white pepper

Method

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Make the broth

1. Add 500 ml water to a pot with the shiitake mushrooms, kombu, onion, garlic and ginger.
2. Simmer for 10 minutes, then strain, saving the mushrooms.

Prep the mushrooms

1. Destem the mushrooms and finely slice, discarding the stems.

Simmer the soup

1. Return the sliced mushrooms to the soup and lightly simmer until soft.
2. Season with salt, white pepper and a splash of light soy sauce.

Slice the tofu

1. Place the tofu block between two chopsticks and slice as finely as possible in both directions.

Assemble

1. Gently divide the sliced tofu into bowls.
2. Top with the hot soup, adding the mushrooms to the side.
3. Garnish with finely sliced coriander and a sprinkle of Crunchy Spice.