Ingredients (8 servings)
2 blocks tofu (kinugoshi)
A
3 cups water
1 tsp salt
1 tbsp soy sauce

2/3 pack shimeji mushrooms
2/3 pack enoki mushrooms
1/2 onion
8 pieces Kanikama (imitation crab meat)
1/2 sheaf of trefoil (mitsuba)

B
2 cups soup stock (dashi)
1 tbsp sugar
1 tbsp mirin（sweet rice wine）
a pinch of salt
2 tbsp soy sauce

4 tsp starch (katakuriko)
1 block ginger
1 tbsp oil

Method
１　Cut tofu into quarters. Boil Ａ. Add tofu and cook for 10 minutes.
２ Separate shimeji mushrooms into small pieces. Cut enoki mushrooms in half length. Slice onion thinly and break kanikama into rough pieces.
３　Heat oil in a pan.  Saute onion until it becomes transparent. Add shimeji, enoki and kanikama and saute. Add Ｂ. After boiling, add starch dissolved in water to thicken soup.
４　Place tofu in a bowl.  Pour 3 over tofu and garnish with grated ginger and trefoil. Serve hot.