Tofu and Mushroom Soup

Tofu and Mushroom Soup is a comforting and flavorful vegetarian dish that combines the umami richness of mushrooms with the soft texture of tofu. Perfect for a light yet satisfying supper, this soup is both nourishing and easy to prepare.

Ingredients

• Firm tofu - 200 grams
• Shiitake mushrooms - 100 grams, sliced
• Button mushrooms - 100 grams, sliced
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Cornstarch - 1 tablespoon (optional for thickening)
• Water - 500 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by pressing the firm tofu to remove excess moisture, then cut it into small cubes.
2. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1 minute.
3. Add the sliced shiitake and button mushrooms to the pot and cook for 5 minutes, stirring occasionally until they are softened.
4. Pour in the vegetable broth and water, then bring the mixture to a gentle boil.
5. Add the cubed tofu and soy sauce, reduce the heat, and let it simmer for 10 minutes to allow the flavors to meld.
6. If you prefer a thicker soup, mix cornstarch with a little water to create a slurry and stir it into the soup, cooking for an additional 2-3 minutes until thickened.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve the soup hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 13 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health and repair.
• Mushrooms provide essential nutrients and antioxidants that may enhance immune function.

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