The tofu adds a lot of bulk to this tofu soup, and the shitake mushrooms add a lot of flavour.

Ingredients
40 gms Tofu Chopped into Small Squares
300 ml Water
2-3 Tablespoons Sweet White Wine
10 gms Fish Stock Cube
10 gms Seaweed
10 gms Finely Chopped Shitake mushroom
2 Tablespoons Chopped Carrot
1 Tablespoon Chopped Spring Onion

Preparation
1. Put the fish stock cube into water, add the white wine and bring to the boil.
2. When the water is boiling add the tofu, seaweed, carrot, shitake mushroom, spring onions and simmer for 5 minutes.
3. Serve hot.