|half a handle|
Japanese Tofu and Mushroom Soup
Fry Japanese tofu in oil over low heat.
Fry on one side until golden brown, then flip over.
Once the tofu is fried, add the shredded carrots and stir-fry, adding water.
Add mushrooms, bring soup to a boil, add wine, soy sauce, a spoonful of salt and half a spoonful of sugar to taste.
Cook for 2 minutes and add the green onions before serving.