Soak the mushroom until soft. Slice the mushroom, carrot, chicken and tofu on the bias.
Arrange the tofu, ham, carrot, and chicken on a steaming dish and steam for 15 minutes on high heat.
Blanch the Shanghai bok choi with salt and oil. Place them on both sides of the tofu.
Mix the seasoning well. Heat the oil pan and sauté the ginger slices. Add seasoning and boil. Pour the seasoning on the tofu and sprinkle with chopped green onion to serve.