This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.
Source: Martha Stewart Living, April 2000
4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork (http://www.marthastewart.com/257226/lilys-twice-cooked-pork), skimmed of fat
2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
1 teaspoon coarse salt
1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
Few drops toasted sesame oil
In a medium saucepan, bring broth to a boil over high heat. Add mushrooms, and return to a boil. Add tofu and salt. Return to a boil. Add greens, stir once, and remove from heat. Sprinkle with a few drops sesame oil. Serve immediately.