Chinese Vegetable Soup with Tofu - Takeout Style

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)

Instructions

1. 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. 2

   Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.

3. 3

   Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.

4. 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. 5

   Serve hot.