3 mini bok choys or one normal sized bok choy
1/2 cup dried black fungus, also known as cloud ear mushrooms
1/2 cup dried shiitake mushrooms
1 cup extra-firm tofu, cubed
4 cups vegetable broth
Reserved mushroom soaking water
2 tablespoons soy sauce
2 cloves garlic (about 2 teaspoons) minced
Half a lemon’s juice or to taste
1 – 2 teaspoons lemon rind (I used the same lemon I juiced)
Wash the bok choy and pre-soak the shiitake and cloud ear mushrooms in water until they expand, about fifteen minutes. Once the mushrooms expand, cut the cloud ears in half and de-stem the shiitakes, slicing them into smaller pieces. Cut the tofu into cubes.
Prepare the broth. Combine veggie broth (you can also just use water and salt), soy sauce, and garlic in a large pot. Add the bok choys, cloud ears, shiitakes, and their soaking water to the pot. Bring to a soft boil at medium high heat and immediately turn down to medium. Allow to simmer for about three minutes. Add the tofu cubes.
Use a lemon zester or the fine side of a grater to make lemon zest (the yellow outside skin is the zest). Squeeze the lemon and stir the strained juice into the pot.
Serve over cooked rice, ladling the broth over it and sprinkling everything with a little lemon zest.