Korean Clear Mushroom Tofu Soup

Trim the base from 120g oyster mushrooms and tear them into bite-size strands.

Slice 60g shiitake mushrooms thinly, and finely chop any usable shiitake stems after removing only the tough dry ends.

Cut 180g firm tofu into 2cm cubes and leave it in a sieve briefly so excess water drains away.

Slice 70g onion into thin strips, then thinly slice 25g green onion and keep it separate.

Pour 750ml water into a pot and bring it to a full boil over high heat.

Add the onion and 1 tsp minced garlic, lower to medium heat, and simmer for 2 minutes to start the broth base.

Add the oyster and shiitake mushrooms and keep the pot at a steady medium simmer for 4 minutes.

Skim excess foam if it gathers, and look for the mushrooms to soften and the broth to turn lightly tan.

Slide the tofu in from the side of the pot and simmer 3 more minutes without stirring, so the cubes stay intact.

Add 1 tbsp soup soy sauce and 0.25 tsp salt, then gently mix only the broth.

Taste the broth and add only a tiny pinch more salt if it is too mild.

Add the green onion, simmer for 30 seconds, turn off the heat, and ladle the soup carefully so the tofu does not break.