2. Cut off the old leaves and thick stems of shepherd's purse, wash them, blanch them with boiling water, take them out, shower them with cold water, and then chop them up.
3. Boil the broth, add salt and water starch to thicken the soup, and then add diced tofu to boil.
4. Add chopped shepherd's purse, boil it again, then turn off the fire and serve. Pour in sesame oil and sprinkle with pepper.