A Kiss from the Seas -Recipe: Vegetable Soup with Seaweed and Tofu

This is a simple, home-style clear vegetable soup that capitalizes on the delicate taste of tofu and natural goodness of seaweed.   Numerous versions exist, perhaps the most popular of which is the combination of pork balls and seaweed that is made as an auspicious dish during Chinese New Year.The seaweed used here can be obtained from Chinese medicinal shops or most good supermarkets. (A link to more information can be found here) It has a deep dark colour and is sold in round or square cakes, and is especially suitable for soups like this.

1.5 litres light vegetable/chicken stock (I used mushroom)
3 dried shitake mushrooms, soaked until soft, retain soaking liquid. Cut off woody stems, discard, and slice mushrooms into thin pieces
1 medium carrot, sliced into thin rounds
3 pieces of nappa cabbage, cut into squares
1 bunch of baby bok choy. Rinse leaves under running water. Separate into individual stalks.
1 block soft tofu
1/2 sheet round Chinese seaweed (substitute wakame), torn into large pieces
1 inch unpeeled ginger root, smashed lightly
Sea salt and pepper to taste
Fried shallots to garnish (optional)

Bring stock and mushroom liquid to boil in a medium stock pot. Add a pinch of sea salt. Slide in your ginger, add mushrooms, carrots and nappa cabbage. Cover and simmer over low-medium heat for about 10-15 minutes or until carrots are soft. Lift cover up, add tofu and baby bok choy. Simmer for another 5 minutes. Just before serving, add seaweed, stir around gently to mix. Season with sea salt and pepper.  Remove ginger root before serving.

Serve hot, garnished with fried shallots if desired.