The Ghost Soup

While my friends are emailing me saying how hot Italy is at the moment, we switched the heating hot for a couple of hour as the house was really becoming a freezer.
For the rule of yin and yang now I fancy only hot dishes, soups etc.. but being already summertime I quite like to include some raw greens in them.
Yesterday it was a rainy Sunday, a bit depressing really,so I thought I cook something stylish and tempting to lift the moral up. From the amazing “the best of tofu” I got this recipe that was warming and looked absolutely stunning.
You need:
1 tofu (I used a firm one but the silken is more appropriate)
1 pack shimeji mushroom a 1 enoki mushroom, they had them both at our local Vietnamese shop, but I think they are fairly easy to find in any Asian shop, waitrose has them as well (about 1.5£ each)
1 bundle chive
4 cups soymilk
Soy sauce

Note------ if you are not vegetarian you can add dashi stock to the broth and you can find it in Japanese stores

Dice the tofu, trim the end of the mushrooms and separate them.
Heat the soymilk, but be careful, it scorches really easily so you need have a low flame. When it comes to the boil add the tofu and the chopped chives. Reduce the flame again and cook till the chive is tender but still a bit crunchy. Serve hot.

To find the ingredients for this soup you just need to live near an Asian shop, but the great thing is tha those mushrooms are not even imported, they grow them in Britain! This soup is so easy to make and it’s so impressive that you can serve it even to the snobbiest of guests!