Soak the mushrooms in warm water, remove the stalks and wash, drain the water.
Cut the tofu into small pieces, put it in a boiling water pot and take it out for a while.
Slice the winter bamboo shoots into slices, and put them in a boiling water pot for a while to remove.
Put the soup pot on the fire, pour clear soup, add mushrooms and bamboo shoots and bring to a boil.
Add refined salt, monosodium glutamate, soy sauce, green vegetable leaves, and tofu cubes and cook for 3 minutes.
Pour in sesame oil, take it out of the pan and put it into a large soup bowl.