2. Cut the tofu into small pieces and soak in lightly salted water for 20 minutes. Fish out and control the water.
3. Mushrooms cleaned, cut thick slices, soaked soybean take appropriate amount.
4. Heat the pan and cool the oil, add the chopped green onion and sauté.
5. Add tofu, mushrooms, soybeans, add chicken broth, add water not over the vegetables.
6. Boil over high heat, add salt, reduce heat and simmer for 5 minutes, gently shaking the pot in the middle so that the tofu doesn't stick to the bottom of the pot.
7. Stew until the soup is almost dry, turn off the heat and serve, plate can be.