Spring Greens Superior Broth Steamed Tofu

Ingredients

Instructions

1. 1

   Prepare the broth by bringing water to a boil in a large pot. Add ginger, dried shiitake mushrooms, dried scallops, and dried shrimp.

2. 2

   Simmer the broth over medium heat for 12 minutes to extract flavours from the dried ingredients.

3. 3

   While broth simmers, prepare the tofu by cutting it into 4 equal portions and arranging on a heatproof steaming plate.

4. 4

   Strain the broth through a fine sieve to remove solids, keeping the liquid. Season with salt and white pepper powder. You should have approximately 1 litre of clear broth.

5. 5

   Bring a steamer with water to a rolling boil. Place the tofu-arranged plate into the steamer and steam for 8 minutes.

6. 6

   Meanwhile, blanch the spring greens in boiling salted water for 2 minutes until just tender. Drain well and set aside.

7. 7

   Remove the steamed tofu from the steamer and carefully transfer to a serving bowl or plate. Arrange the blanched spring greens on top of the tofu.

8. 8

   Heat the superior soy sauce with sesame oil in a small saucepan and drizzle evenly over the tofu and greens.

9. 9

   Pour the hot clear broth carefully around the tofu, filling the serving bowl or plate until the tofu is partially submerged in the aromatic liquid.

10. 10

    Serve immediately while the tofu and broth are hot, allowing the aromatic steam to rise.