Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu
1 cup chopped ham
1 pound Chinese cabbage
2 large dried mushrooms, soak in water until soft and drain
6 cups soup stock
2 tablespoons soy sauce
1 teaspoon salt
3 tablespoons sake or white wine
1 teaspoon sugar
dash of pepper (optional)
Cut Chinese cabbage lengthwise into halves. Then, cut crosswise into 1″ thick pieces. Chop cooked ham and cut mushrooms into fourths.
Heat soup stock, soy sauce, salt, sake and sugar to boiling. Cut tofu into 1″ cubes. Add ham, Chinese cabbage and mushrooms into boiling soup; cook uncovered over medium heat until cabbage is almost tender. Add tofu and heat to boiling. Serve hot.
Makes 6 servings.