Mushroom Sesame Tofu Soup Recipes

WHITE SOONDUBU JJIGAE (MILD TOFU STEW)

Steps:

• In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
• In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
• Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
• Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.

KIMCHI TOFU SOUP (MEAL-FOR-ONE RECIPE)

Steps:

• Use a pair of scissors (or a knife) to cut 150g kimchi into bite-size pieces. Set aside.
• Cut 200g soft tofu into 2 inch cubes. Cut a small wedge of onion. Chop off the seafood mushrooms' roots and discard. Peel and slice a clove of garlic. Chop some green onions, fresh peppers, and cilantros, set aside.
• In a small stone bowl (or saucepan), heat sesame oil over medium high heat for 1 minute.
• Add onion and garlic, stir with chopsticks for about 1 minute until fragrant. Add kimchi, stir for 1 minute until hot.
• Reduce the heat to medium low, add soybean paste, stir until well mixed. Add tofu and mushrooms, pour in chicken stock or water to immerse the tofu.
• Sprinkle Korean chili powder over the soup. Gently stir until the color of the soup looks even. Turn heat to medium high to bring the soup to a boil.
• Turn heat to medium high to bring the soup to a boil. Then reduce the heat to medium low and simmer the stew for 5 minutes. Add an egg to the stew, simmer for about 3 minutes until the egg is soft boiled (runny yolk, set white).
• Garnish the kimchi tofu stew with chopped green onions, cilantros, and fresh peppers.
• Serve hot with steamed rice.

TOFU MUSHROOM SOUP

Steps:

• Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
• While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
• Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
• Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
• Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
• Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

MUSHROOM AND TOFU SOUP

Steps:

• Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
• Cook the noodles until tender, drain, cool under running water and add to the broth. Cut the tofu cakes into 1/2-inch squares and add, along with the coriander. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.

MOOSEWOOD MUSHROOM SESAME TOFU STEW

Steps:

• In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes.
• Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.

MUSHROOM-SESAME-TOFU SOUP

Steps:

• Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
• Add the celrey and sauté for another 5 minutes.
• Add the mushrooms, reduce the heat, and cook for 10 minutes.
• Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
• Simmer for 20 minutes.
• Add the tahini and peanut butter.
• Stir until peanut butter has dissolved.
• Add the tofu and simmer over low heat for 20 minutes.
• Stir periodically to make sure nothing is sticking to the bottom of the pan.