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Nourishing Vegetable and Tofu Soup

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Nourishing Vegetable and Tofu Soup
  1. Bring the stock or water and the salt and pepper to a full boil, then add the diced carrot and tofu cubes. Cover, reduce the heat to medium, and cook for 3 minutes.
  2. Add the mushrooms, peas, and fungus to the soup, cover, and cook for another 2 minutes.
  3. Stir the cornflour mixture into the soup and it will thicken as it comes to a boil. Dri zz le in the sesame oil, stir, and turn off the heat. Ladle into individual bowls, sprinkle bean sprouts and spring onions into each bowl and serve.

Notes :

If black moss fungus is not available, use 60g (1/2 cup) glass noodles, soaking in hot water for 10 minutes to soften

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Last Updated: 23/11/09