Mushroom Sesame Tofu Soup Recipes

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.

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.

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.

SPRING TOFU SOUP

Steps:

• Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
• In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
• Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
• To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
• Drizzle with olive oil and scatter with scallions before serving.

MOOSEWOOD MUSHROOM SESAME TOFU STEW

Steps:

• In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes.
• Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.