Clear Soup with Salad and Tofu

Cut the tofu into small cubes with a sharp knife.

Heat the vegetable oil in a preheated wok or large saucepan, add the tofu and fry quickly until lightly browned. Lift out with a spatula and drain on paper towels.

Add the carrot, ginger root, and scallions to the wok or possibly pot and stir-fry over high heat for 2 minutes.

Add the vegetable soup, soy sauce, sherry and sugar. Stir all ingredients well. Bring to a boil and gently bubble for 1 minute.

Add the romaine lettuce to the pot or wok form and stir until combined.

Repeatedly add the tofu to the pot or possibly wok form and stir-fry briefly. Season strongly with salt and freshly ground pepper and bring to the table hot in heated soup bowls.

Use a sharp knife to make small indentations in the carrot lengthwise before cutting it into slices. This will give you a decorative flower-like effect. You can also cut the carrots crosswise into a little bit longer slices.

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