5 oz. bean curd
2 oz. cooked lean pork
2 oz. Chinese cabbage (or other greens)
1 tsp. soy sauce
6 pieces dried fungus soaked in hot water
2 cups clear broth
1 tsp. sesame oil
Salt to taste
1. Cut the bean curd into diamond slices and parboil. Drain off the water.
2. Slice the meat and tomato. Clean the Chinese cabbage, then shred it.
3. Add all the ingredients to the broth except the sesame oil. Bring to a boil, and skim off the top film. Add the sesame oil before serving.