Authentic Chinese Cilantro Tofu Soup

• 1/2 tsp Vegetable oil
• 3 cm Japanese leek (finely chopped)
• 1/2 block Tofu (silken)
• 1 liter Boiling water (or water)
• 2 tsp Chicken stock granules
• 1 tsp Salt
• 1 tbsp Katakuriko
• 1 tsp Sesame oil
• 1/4 tsp Umami seasoning
• 1 stalk Cilantro (minced)

1. Cut the tofu into 1 cm cubes and finely chop the leeks and cilantro.
2. Add vegetable oil to a pot and saute the leeks and cilantro on low heat until slightly browned.
3. Add the ingredients marked and increase to high heat.
4. When it comes to a boil, remove from heat.
5. Add 1 tablespoon water with dissolved katakuriko to the pot, mix well, then return to high heat.
6. Remove from heat right before it starts to boil, add sesame oil and Aji-no-moto seasoning, then mix.
7. Serve to individual bowls, garnish with cilantro leaves, then serve.
8. Note: For those who dislike cilantro, substitute with other garnishing, such as mitsuba (Japanese parsley), scallions, Chinese citrus zest, or shiso leaves.

vegetable oil, water, chicken, salt, katakuriko, sesame oil, seasoning, cilantro

Taken from cookpad.com/us/recipes/154472-authentic-chinese-cilantro-tofu-soup (may not work)