• 2 cups (500 ml) vegetable stock
• 5 fresh shiitake or other mushrooms, cut in half
• ¼ teaspoon sesame oil
• ¼ teaspoon salt
• pinch of white sugar
• pinch of white pepper
• 2 teaspoons nutritional yeast
• 2 drops yellow food colouring – optional
• 2 tablespoons cornflour
• ¼ block (75 g) extra-firm tofu, pressed and grated
• pinch of black salt
• 1 spring onion (scallion), chopped

Put the stock and mushrooms into a saucepan and bring to the boil, then stir in the sesame oil, salt, sugar, pepper, nutritional yeast and food colouring, if using.

In a small bowl whisk the cornflour and 2 tablespoons water with a fork until there are no lumps. Pour into the pan, stirring constantly, and continue to cook until the soup has thickened to a runny gravy-like consistency.

Stir in the grated tofu and black salt, then garnish with the spring onion. Serve piping hot!