Shrimp mushroom tofu soup

In a wok, add oil, minced ginger, garlic and the diced white parts of the scallions (keep the greens). Stir over medium-low a few minutes until golden brown and fragrant.

Add the diced tomato and cook until it softens and starts to break down.

Add the cubed tofu and the mushrooms.

Pour in the stock, bring to a boil, then simmer on low about 3 minutes.

Add the shrimp and cook about a minute, until just pink.

Season with oyster sauce and dried flounder powder; taste, adding salt only if the stock was unsalted.

Garnish with the green scallions.