JAPANESE SOUP WITH TOFU AND MUSHROOMS
Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.
Nutrition Facts : Calories 100 calories, Carbohydrate 4.8 g, Cholesterol 3.5 mg, Fat 3.9 g, Fiber 1 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 1325.8 mg, Sugar 1.2 g
MUSHROOM-SESAME-TOFU SOUP
This recipe is from "New Recipes from Moosewood Restaurant." It is easy enough that I was able to make it without creating a large mess to clean up, which is not often the case. We had a big Sunday dinner yesterday and only wanted something light for supper. This along with some bread was perfect.
Provided by Folk Dancer
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 255.7, Fat 15.4, SaturatedFat 2.4, Sodium 760.8, Carbohydrate 24.8, Fiber 5.7, Sugar 12.2, Protein 10.2
MUSHROOM AND TOFU SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 14 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 479 milligrams, Sugar 11 grams
TOFU MUSHROOM SOUP
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams
MISO MUSHROOM & TOFU NOODLE SOUP
Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper
Provided by Esther Clark
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
MOOSEWOOD MUSHROOM SESAME TOFU STEW
This is a satisfying, healthy, cold weather stew recipe from "Moosewood Restaurant Low-Fat Favorites". It's great over rice or with some crusty bread. It's a flexible recipe; feel free o substitute with whatever veggies you have in the fridge. Kale works well. TO PRESS TOFU: Sandwich firm or soft tofu between two plates or baking sheets. Rest a weight (like a heavy book) on top and press for 30 minutes, then drain water.
Provided by blucoat
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
TOFU AND MUSHROOM RAMEN
Good for college kids trying to impress somebody or a quick family meal. Can be made in one pot, so that's nice. Save the ramen seasoning and make a really unhealthy dip with sour cream or Greek yogurt for later. Serve with Sriracha and soy sauce on the side.
Provided by Chef Lomax
Categories Ramen Noodles
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
- Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
- Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
- Distribute mushrooms and tofu amongst 4 bowls.
- Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
- Garnish each bowl with green onions and carrots.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.7 g, Cholesterol 8.6 mg, Fat 16.5 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 1275.1 mg
More about "mushroom sesame tofu soup recipes"
TOFU SOUP - EASY 20 MINUTES RECIPE - PLANT BASED SCHOOL
From theplantbasedschool.com
TOFU AND MUSHROOM SOUP RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
GUEST POST: TOFU MUSHROOM SOUP - MUSHROOMS CANADA
From mushrooms.ca
MUSHROOM-SESAME-TOFU SOUP | NATURALLY SAVVY
From naturallysavvy.com
Author Randy Boyer
MISO RAMEN SOUP WITH MUSHROOMS, VEGETABLES AND CRISPY TOFU
From lecoupdegrace.ca
TASTY & FILLING TOFU SOUP | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
TOFU, MUSHROOM & BOK CHOY SOBA NOODLE BOWLS - EATINGWELL
From eatingwell.com
MISO SOUP | FEASTING AT HOME
From feastingathome.com
CRISPY SESAME BAKED TOFU & SHIITAKE MUSHROOMS - FOOD52
From food52.com
HOW TO BUILD A CHINESE NOODLE SOUP — A FUCHSIA DUNLOP RECIPE
From ft.com
SIMPLE MISO, TOFU AND MUSHROOM RAMEN RECIPE - BBC FOOD
From bbc.co.uk
SOBA NOODLE SOUP | FEASTING AT HOME
From feastingathome.com
MISO AND SOBA NOODLE SOUP WITH ROASTED SRIRACHA TOFU AND …
From bojongourmet.com
ULTIMATE VEGAN RAMEN RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM SOUP WITH TOFU AND TOASTED GARLIC — ALISON …
From alisoneroman.com
CHICKEN RICE SOUP WITH TOMATOES AND GINGER RECIPE
From cooking.nytimes.com
SOOTHING MUSHROOM RAMEN SOUP ~ VEGGIE INSPIRED
From veggieinspired.com
HEALTHY SPINACH AND TOFU SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
SESAME TOFU WITH BROCCOLI RECIPE | BON APPéTIT
From bonappetit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #main-dish #soups-stews #beans #vegetables #vegan #vegetarian #dietary #soy-tofu #mushrooms
You'll also love