This traditional Chinese soup usually has wispy tendrils of egg suspended in it and is minimally seasoned. Here, grated firm tofu stands in for the egg – firm tofu holds its shape the best and won’t leave your soup looking too lumpy, so I’d advise staying away from the silken sort.
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!
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