Hearty Tomato and Mushroom Tofu Soup

1. Prepare Tomatoes

Place the tomatoes in a large heatproof bowl and pour the boiling water over them. After a minute or two, peel off the skins and then cut the tomatoes into ½-inch pieces. Reserve the tomatoes and their liquid separately.

2. Thaw and Julienne Bean Curd

Thaw the bean curd for about 30 minutes. Once thawed, julienne the bean curd into strips that are about ¹⁄³ inch thick and wide.

3. Prepare Mushroom

Cut the chicken leg mushroom crosswise into ¼-inch-thick rounds, and then slice each round into ¼-inch-wide strips.

4. Cook Aromatics

Heat a large pot over high heat for about 20 seconds. Add the garlic oil, ginger, and salt, stirring for another 20 seconds to release the flavors.

5. Cook Shallots

Add the shallots to the pot and cook them for 2-3 minutes until they soften and turn translucent.

6. Cook Tomatoes

Raise the heat to high and add the tomatoes. Cook them uncovered for about 5 minutes, stirring occasionally until they soften and break apart.

7. Add Chicken Stock

Pour in the chicken stock along with the reserved tomato liquid and bring the mixture to a boil. Lower the heat to medium and let the tomatoes cook for another 5 minutes until they are very soft.

8. Add Turnips

Add the diced salted turnips to the pot and cook for 1 minute.

9. Add Bean Curd and Peppercorns

Raise the heat to high again, then add the julienned bean curd and the white peppercorns. Bring the soup to a boil.

10. Add Mushrooms and Final Boil

Add the mushroom strips, bring the soup to a boil once more, and then turn off the heat.

11. Serve with Scallions

Transfer the soup to a heated tureen and sprinkle it with finely sliced scallions. Enjoy the rich, comforting flavors.