Doufu Tang (豆腐汤)

Steps

1. 

   Rinse the dried shiitake mushrooms and soak them in 500 ml of water for 6 hours (or overnight; if in a hurry, in hot water for 30 minutes). Then remove, discard the stems, and slice thinly.

2. 

   Soak the dried shrimp in 60 ml of hot water for 10 minutes, then finely chop and keep the water.

3. 

   Cut the tofu into cubes, the tomato into wedges, the bok choy into pieces about 2.5 cm, and the green onion finely, separating the white part from the green.

4. 

   Heat the neutral cooking oil in a pot, sauté the white part of the green onion and the dried shrimp until fragrant. Add the shiitake mushrooms and tomato, lightly sauté until the tomato softens.

5. 

   Pour into the pot the water remaining after soaking the mushrooms and shrimp, plus an additional 500 ml of hot water. Bring to a boil.

6. 

   Add the tofu cubes and simmer over medium heat for 2 minutes.

7. 

   Add the bok choy stems and cook for another 20 seconds.

8. 

   Remove the pot from the heat, add the bok choy leaves, light soy sauce, salt, white ground pepper, and sesame oil. Stir and garnish with the green part of the onion.