TOFU AND SCALLIONS IN MUSHROOM BROTH
Serve this simple broth in small bowls as an appetizer, similar to miso soup.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
- Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.
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