Vegetarian Spinach Shiitake Tofu Soup Food

VEGETARIAN, SPINACH, SHIITAKE & TOFU SOUP

Steps:

• Pour the stock into a large sauce pan and bring to a boil.
• Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
• Remove the pan from the heat and stir in the sesame oil.
• Season with salt and pepper and serve hot.

HEALTHY SPINACH SOUP WITH TOFU

Steps:

• Gather the ingredients.
• In a bowl, soak Chinese dried mushrooms in hot water to cover for 20 to 30 minutes, until softened.
• Squeeze out excess water. Cut off the stems and discard. Cut the caps into thin slices.
• Wipe the fresh mushrooms with a damp cloth, trim off any woody stems, and thinly slice.
• Heat the oil in a preheated​ wok over medium-high heat. Add the garlic and chili paste. Stir for a few seconds, until aromatic.
• Add all of the mushrooms and stir-fry for about 2 minutes; stir in the rice wine or dry sherry.
• Add chicken broth, soy sauce, sugar, and pepper. Bring to a boil uncovered.
• Add tofu and spinach leaves. Return to a boil and cook until spinach leaves turn bright green, 2 to 3 minutes.
• Remove from the heat and stir in the sesame oil. Serve hot.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP

Steps:

• For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
• For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
• When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
• Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
• As an variation you may also add a poached egg or some grated parmesan on top of the soup.

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.

MISO SOUP WITH TOFU AND BABY SPINACH

Steps:

• Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
• Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
• Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
• Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
• Taste, adjust the seasonings if needed, and serve hot.