Tofu and Mushroom Soup

    Tofu and Mushroom Soup


    1 person made this

    This is a wonderful Asian soup with a rich broth ladled over noodles, tofu and mushrooms then being garnished with an assortment of additional flavours to taste.

    Serves: 4 

    • Soup Stock
    • 1 onion, peeled and halved
    • 1 large piece of ginger
    • 2 cups (500ml) vegetable stock
    • 6 cups (1 1/2 litres) water
    • 2 small leeks, well washed
    • 5 star anise
    • 1 cinnamon stick
    • 10 whole cloves
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon sugar, or to taste
    • 1/2 tablespoon of soy sauce, or to taste
    • 2 tablespoons of salt, or to taste
    • The Soup
    • 250g rice noodles
    • 250g fried tofu pieces
    • 1 (400g) tin straw or button mushrooms
    • 125g fresh shitake mushrooms, sauteed in oil
    • 1/4 cup coriander leaves, diced
    • Garnish
    • bean sprouts
    • Thai basil
    • sliced onions
    • green or red capsicum, sliced
    • lime wedges
    • hoisin sauce

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Soup Stock: Cook the onion and ginger on a barbecue until charred. You can do this in the oven grill as well.
    2. Once the onions and ginger are browned place all soup stock ingredients, except soy sauce, salt and sugar, in a large saucepan and bring to a boil.
    3. Reduce heat, cover and cook it over medium heat for about 45 minutes. Season with sugar, soy sauce and salt to taste. Strain the stock and return to saucepan. Keep warm.
    4. The Soup: Cook the noodles in boiling water for 3 minutes or until soft. Drain and rinse with cold water . Divide the noodles into 4 large soup bowls.
    5. Divide the tofu, tinned mushrooms, shitake mushrooms and coriander evenly among the 4 bowls.
    6. Ladle the hot soup over the noodles, tofu and mushrooms.
    7. Garnish: Top the soup with beans sprouts, Thai basil, onions, capsicum, lime and hoisin sauce, to taste.

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