Shitake Mushroom And Tofu Soup Recipes

TOFU MUSHROOM SOUP

Tofu Mushroom Soup image

For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

JAPANESE SOUP WITH TOFU AND MUSHROOMS

Japanese Soup with Tofu and Mushrooms image

Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine.

Provided by JOSIE

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

3 cups prepared dashi stock
¼ cup sliced shiitake mushrooms
1 tablespoon miso paste
1 tablespoon soy sauce
⅛ cup cubed soft tofu
1 green onion, chopped

Steps:

In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.

Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 3.5 mg, Fat 3.9 g, Fiber 1 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 1325.8 mg, Sugar 1.2 g

SHITAKE MUSHROOM AND TOFU SOUP

Shitake Mushroom and Tofu Soup image

I just saw this recipe in my Sunset magazine and wanted to post it for safe keeping. I make a lot of soup in the winter time and I'm always looking for new recipes. This soup looks really good. I can't wait to try it. The recipe calls for chicken broth but if you want to make it a vegetarian soup you could easily use Vegetable broth instead.

Provided by SoCalCookerGal

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces rice vermicelli
1 tablespoon vegetable oil
18 ounces firm silken tofu (cut into 1 inch cubes)
1 garlic clove, minced
2 teaspoons ginger, minced
1 cup fresh shiitake mushroom, stemmed and sliced
1 quart chicken broth, reduced sodium
2 cups napa cabbage, chopped
1/2 cup cilantro leaf
1/2 cup green onion, sliced
4 teaspoons soy sauce

Steps:

1. Cook the vermicelli according to the package directions. Drain and set aside.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the tofu and.
cook until browned, 2 minutes. Add garlic and ginger and cook for 2 minutes.Add the mushrooms, broth and cabbage and simmer 5 minutes. Stir in reserved noodles.
3. Ladle into soup bowls and add in cilantro, green onions and soy sauce.

Nutrition Facts : Calories 289.4, Fat 8.6, SaturatedFat 1.4, Sodium 1204.1, Carbohydrate 36.2, Fiber 2.4, Sugar 4.8, Protein 16.7

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