Tofu Soup
Servings: 4 people
- 16 ounces (400 grams) firm tofu
- 2 tablespoons (2 tablespoons) olive oil
- 3 cloves (3 cloves) garlic grated
- 1½ inches (4 cm) ginger grated
- ½ red hot (½ red) chili thinly sliced
- ¾ cup (20 grams) dried mushrooms shiitake are best
- 8 ounces (220 grams) mushrooms chopped
- 3 tablespoons (45 grams) soy sauce reduced-sodium
- 6 cups (1½ liter) vegetable broth
- 1 cup (100 grams) broccoli florets substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.
- ¾ cup (100 grams) frozen peas substitute snow peas, edamame beans, spinach, kale, cabbage, etc.
- 1 heaping tablespoon (1 heaping tablespoon) miso paste optional
- 4 servings (4 servings) noodles optional
- ½ teaspoon (½ teaspoon) salt
- 2 twists (2 twists) black pepper
- 1 (1) scallion , cilantro, and sesame oil to garnish.
- Soak ¾ cup dried mushrooms in hot water for 5 minutes.Heat 2 tablespoons olive oil in a large pot or Dutch oven, add 3 cloves garlic, 1½ inches ginger (both grated), ½ red hot chili (thinly sliced) and sauté for 1 minute.Squeeze soaked mushrooms out of the water and add them to the pan. Reserve soaking water.Add 8 ounces mushrooms (chopped), 3 tablespoons soy sauce, ½ teaspoon salt, and 2 twists black pepper and cook for 5 minutes.
- Add 6 cups vegetable broth and the soaking water from the dried mushrooms passing it through a fine-mesh sift first.Bring to a boil then add 16 ounces firm tofu (diced), 1 cup broccoli florets, and ¾ cup frozen peas.Simmer for 10-15 minutes until the veggies are cooked but with a bite.For extra flavor, you can add 1 heaping tablespoon miso paste dissolved in some hot broth shortly before turning the heat off.
- Taste and adjust for salt. You can increase flavor with more salt, soy sauce, or miso.Serve in a bowl and garnish with 1 scallion (chopped), fresh cilantro and a drizzle of sesame or chili oil.Optionally can add 4 servings noodles of cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi.
