Mushroom And Tofu Soup Recipes

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TOFU MUSHROOM SOUP



Tofu Mushroom Soup image

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

1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives

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

JAPANESE SOUP WITH TOFU AND MUSHROOMS



Japanese Soup with Tofu and Mushrooms image

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

3 cups prepared dashi stock
¼ cup sliced shiitake mushrooms
1 tablespoon miso paste
1 tablespoon soy sauce
⅛ cup cubed soft tofu
1 green onion, chopped

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

MISO SOUP WITH TOFU AND MUSHROOMS



Miso Soup with Tofu and Mushrooms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 cups dashi
1/2 cup sliced shiitake mushrooms
4 tablespoons red miso
10 ounces tofu, cut into 1/2-inch cubes
Chopped green onions, for garnish
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes

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.

MUSHROOM AND TOFU SOUP



Mushroom And Tofu Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon sesame oil
2 shallots, minced
1 inch fresh gingerroot, peeled and minced
2 cups mushroom broth (see recipe)
4 cups chicken broth
1 teaspoon soy sauce
1/4 teaspoon rice vinegar or white-wine vinegar
1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste
4 cups cooked cellophane noodles or angle-hair pasta
2 cakes tofu
1 bunch coriander, minced
8 scallions, minced

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

HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)



Hot and Sour Tofu Soup (Suan La Dofu Tang) image

Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.

Provided by Cressida

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 10

4 cups vegetable broth
1 (12 ounce) package silken tofu, diced
2 green onions, chopped
1 eggs, beaten
1 portobello mushroom, halved and sliced
2 cups chopped cabbage
1 tablespoon Thai chile sauce
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon citric acid powder

Steps:

  • Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 25.5 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 5.8 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 2390.1 mg, Sugar 12.9 g

TOFU CREAM OF MUSHROOM SOUP



Tofu Cream of Mushroom Soup image

Make and share this Tofu Cream of Mushroom Soup recipe from Food.com.

Provided by tunamanphd

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces silken tofu
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon olive oil
8 ounces mushrooms, sliced thick (any type you like, I use button)
1 teaspoon dried thyme
1/2 cup sherry wine (not from the grocery store)
1 cup water
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Steps:

  • In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
  • Add mushrooms and thyme, saute 5 minutes.
  • Add sherry and simmer for an additional 5 minutes.
  • In a blender add silken tofu with the water. Blend until smooth.
  • Slowly add the blended tofu to the saucepan stirring thoroughly.
  • Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.

MUSHROOM-SESAME-TOFU SOUP



Mushroom-Sesame-Tofu Soup image

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

2 tablespoons vegetable oil or 2 tablespoons peanut oil
1 1/2 cups chopped onions
1 teaspoon grated ginger
3 celery ribs, sliced
8 ounces sliced mushrooms
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 large bay leaves or 3 small bay leaves
4 cups diced tomatoes, with the juice
1 cup vegetable broth or 1 cup chicken broth
2 tablespoons tahini
3 tablespoons peanut butter
1 (8 ounce) package soft tofu, pressed and cut into small cubes

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

TOFU AND MUSHROOM RAMEN



Tofu and Mushroom Ramen image

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

1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 (8 ounce) package mushrooms, chopped
½ (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 tablespoon butter
1 medium shallots, minced
6 cups water
2 tablespoons red miso paste
1 tablespoon chicken soup base (such as Better than Bouillon®)
4 (3 ounce) packages ramen noodles (flavor packets discarded)
1 bunch green onions, chopped
2 medium carrots, julienned

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

SHITAKE MUSHROOM AND TOFU SOUP



Shitake Mushroom and Tofu Soup image

I just saw this recipe in my Sunset magazine and wanted to post it for safe keeping. I make a lot of soup in the winter time and I'm always looking for new recipes. This soup looks really good. I can't wait to try it. The recipe calls for chicken broth but if you want to make it a vegetarian soup you could easily use Vegetable broth instead.

Provided by SoCalCookerGal

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces rice vermicelli
1 tablespoon vegetable oil
18 ounces firm silken tofu (cut into 1 inch cubes)
1 garlic clove, minced
2 teaspoons ginger, minced
1 cup fresh shiitake mushroom, stemmed and sliced
1 quart chicken broth, reduced sodium
2 cups napa cabbage, chopped
1/2 cup cilantro leaf
1/2 cup green onion, sliced
4 teaspoons soy sauce

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.

Nutrition Facts : Calories 289.4, Fat 8.6, SaturatedFat 1.4, Sodium 1204.1, Carbohydrate 36.2, Fiber 2.4, Sugar 4.8, Protein 16.7

MISO MUSHROOM & TOFU NOODLE SOUP



Miso mushroom & tofu noodle soup image

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

1 tbsp rapeseed oil
70g mixed mushrooms , sliced
50g smoked tofu , cut into small cubes
½ tbsp brown rice miso paste
50g dried buckwheat or egg noodles
2 spring onions , shredded

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

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