1 square bean curd
2 stalks Chinese mustard cabbage (Choy sun)
1,25 litres stock
1 tbsp chopped spring onions
1 tsp salt
dash of sesame oil
Cut tomato into wedges. Cut bean curd into 6 pieces. Rinse cabbage and section.
Bring stock to a boil. Add in tomato and bean curd and bring to a boil again.
Add in salt and cabbage. Cook until cabbage is soft. Dish up, sprinkle with sesame oil and chopped spring onions, and serve.