Mushroom And Tofu Soup Recipe

Name: Mushroom And Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes.
2
Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
3
Cook the noodles until tender, drain, cool under running water and add to the broth.
4
Cut the tofu cakes into 1/2-inch squares and add, along with the coriander.
5
Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.

1345

kcal

Calories

Fat

186

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon sesame oil, 2 shallots, minced, 1 inch fresh gingerroot, peeled and minced, 2 cups mushroom broth (see recipe), and more.

Yes, Mushroom And Tofu Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Tofu Soup

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