Shepherd's purse and tofu soup

Prepare the shepherd's purse: boil fresh for 3 minutes to remove the oxalic acid, or pour hot water over frozen and give it 5 minutes to defrost. Squeeze the water out and dice it finely.

Put a stock pot over a medium heat stove with 2 tablespoons of oil, the sliced mushrooms, a spoon of minced garlic, a teaspoon of minced ginger and 1.5 tablespoons of diced scallion, and stir for 2 minutes.

Pour in 3.5 cups of water or vegetable stock; it takes 5 to 6 minutes to come to a boil.

Cut the tofu into slabs, push the slabs to one side and julienne them into strips.

Once the water is bubbling add the tofu with salt and white pepper to taste.

Mix 2.5 tablespoons of water with 2.5 tablespoons of cornstarch until there are no lumps, pour it in and stir 1 to 2 minutes until the soup thickens.

Add 1.5 teaspoons of sesame oil and sprinkle gogi berry for garnish.

Stir in the diced shepherd's purse last, since it is already blanched.