Mushroom And Tofu Soup Food

TOFU MUSHROOM SOUP

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.

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

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.

SHITAKE MUSHROOM AND TOFU SOUP

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.

MUSHROOM AND TOFU SOUP

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.

MISO SOUP WITH TOFU AND MUSHROOMS

Steps:

• Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
• Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
• Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.

TOFU MUSHROOM RAMEN SOUP

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.
• While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.
• Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP

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.

MISO MUSHROOM & TOFU NOODLE SOUP

Steps:

• Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
• Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.

MUSHROOM-SESAME-TOFU SOUP

Steps:

• Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
• Add the celrey and sauté for another 5 minutes.
• Add the mushrooms, reduce the heat, and cook for 10 minutes.
• Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
• Simmer for 20 minutes.
• Add the tahini and peanut butter.
• Stir until peanut butter has dissolved.
• Add the tofu and simmer over low heat for 20 minutes.
• Stir periodically to make sure nothing is sticking to the bottom of the pan.