Asian Tofu Dumpling Soup with Pak Choi and Shiitake Mushrooms | Comforting Soul-Warming Soup

Thoroughly drain the tofu, then gently squeeze out the excess moisture with paper towels. Crumble it into a bowl or mash it finely with a fork.

Grate half of the ginger and garlic, then add to the crumbled tofu along with the cornstarch, 1 tablespoon of soy sauce, and a few drops of sesame oil. Knead thoroughly into a moldable mixture, then form walnut-sized dumplings with slightly damp hands.

In a large pot, heat one teaspoon of sesame oil, then sauté the sliced shiitake mushrooms and julienned carrot for 2-3 minutes until fragrant.