MUSHROOM AND TOFU SOUP

Mushroom And Tofu Soup image

Provided by Molly O'Neill

Categories dinner, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 teaspoon sesame oil
2 shallots, minced
1 inch fresh gingerroot, peeled and minced
2 cups mushroom broth (see recipe)
4 cups chicken broth
1 teaspoon soy sauce
1/4 teaspoon rice vinegar or white-wine vinegar
1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste
4 cups cooked cellophane noodles or angle-hair pasta
2 cakes tofu
1 bunch coriander, minced
8 scallions, minced

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