Deep-fried Bean Curd (tofu) and Black Fungus soup

Ingredients :

50g deep-fried bean curd, or 1 cake fresh bean curd (tofu)
15g black fungus
2 ½ cups /600 ml of water
1 tsp salt
1 tbsp light soy sauce
some Chinese parsley, chopped
1 tsp sesame seed oil

Preparation

1. Use either 2 packets of ready-made deep-fried bean curd, or cut a cake of fresh bean curd into about 20 small cubes and deep-fry them in very hot vegetable oil until they are puffed up and golden. Cut them in half.

2. Soak the black fungus until soft (this will take about 20-25 minutes) and rinse until clean.

Method

1. Bring the water to the boil in a pot. Add the bean curd, black fungus and the salt.

2. When the soup starts to boil again, add the soy sauce and cook for about 1 minute. Garnish with parsley and sesame seed oil. Serve hot.