Best Mushroom And Tofu Soup Recipes
JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP
This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.
Provided by Kevin Schmidt
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.
- Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.
- While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.
- Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 89.4 g, Fat 15.2 g, Fiber 2.8 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 2018.5 mg, Sugar 11.2 g
MUSHROOM AND TOFU SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 14 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 479 milligrams, Sugar 11 grams
SHITAKE MUSHROOM AND TOFU SOUP
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
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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