Mushroom Soup With Light Soy

INGREDIENTS

1. Medium button mushrooms (fresh)           4-5nos
2. Light soy sauce                                              1 tsp
3. Vegetable stock                                              3 cups
4. Silken tofu (finely diced)                               150gms
5. Salt                                                                    to taste
6. Black pepper powder                                     1/2 tsp
7. Sliced spring onions                                      4 tsps

Method of preparation

1. Bring the vegetable stock and light soy sauce to a boil in a deep pan.
2. Add the mushrooms and tofu and cook on low heat for 3-4 minutes but do not allow the mixture to boil. Add the salt and pepper powder. Stir to mix well. 
3. Transfer into individual soup bowls, sprinkle a teaspoon of chopped spring onions on each and serve piping hot.