Tofu, Mushroom and Halibut Soup by Fungwai

Ingredients

• 450g (1 lb) halibut fillets, cut into 2-inch chunks
• 400g (14 oz) silken tofu, cubed
• 150g (5 oz) lion's mane mushrooms, torn into bite-sized pieces
• 150g (5 oz) cinnamon cap mushrooms, trimmed
• 1.5 l (6 cup) water or light chicken stock
• 2 slices ginger, smashed
• 2 stalks green onion, cut into 2-inch pieces
• 1/2 cup fresh cilantro, chopped
• 1 tbsp vegetable oil
• 1 tsp salt (adjust to taste)
• 1/4 tsp white pepper

Instructions

1. Heat 1 tbsp oil in a large pot or wok over medium-high heat and sear the halibut chunks for 2-3 minutes per side until lightly golden.
2. Add the ginger slices and scallions to the pot, sautéing for 1 minute until fragrant.
3. Pour in the water or stock and bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to develop the broth.
4. Add the lion's mane and cinnamon cap mushrooms, simmering for another 5 minutes until tender.
5. Gently fold in the cubed silken tofu and cook for 3 minutes, being careful not to break the cubes.
6. Season the soup with salt and white pepper, then stir in the fresh cilantro just before serving.