We wanted a clean-tasting but deeply satisfying soup full of umami, but without skyrocketing sodium levels. So we added sliced shiitake mushroom caps, which reinforced the mushroomy broth, and a hefty amount of mustard greens, which gave a wonderful wasabi-like back note that really perked up our soup. In lieu of noodles, we added tofu cubes to ensure our soup was satiating. A sprinkle of sliced scallions lent a fresh, clean bite. Some tasters enjoyed a drizzle of chili oil to ramp up the spicy flavor, but it is completely optional.
Shiitake, Tofu, and Mustard Greens Soup [Vegan]
- 1 tablespoon expeller-pressed canola oil
- 1 onion, chopped
- 1 (4-inch) piece ginger, peeled and sliced thin
- 5 garlic cloves, smashed
- 4 cups homemade or low-sodium vegetable broth
- 4 cups water
- 8-ounces shiitake mushrooms, stemmed and sliced thin (stems reserved)
- 1/2-ounce dried shiitake mushrooms, rinsed
- 2 tablespoons low-sodium soy sauce
- 14-ounces firm tofu, cut into 1/2-inch pieces
- 8-ounces mustard greens, stemmed and cut into 2-inch pieces
- 2 tablespoons rice vinegar
- 3 scallions, sliced thin
- Chili oil (optional)
- Heat oil in large saucepan over medium-high heat until shimmering. Stir in onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in ginger and garlic and cook until lightly browned, about 2 minutes.
- Stir in broth, water, reserved mushroom stems, dried mushrooms, and soy sauce and bring to boil. Reduce heat to low, cover, and simmer until flavors meld, about 1 hour.
- Strain broth through fine-mesh strainer set over large bowl, pressing on solids to extract as much broth as possible; discard solids. Wipe saucepan clean with paper towels and return strained broth to saucepan.
- Stir in sliced mushrooms, tofu, mustard greens, and vinegar and cook until mushrooms and tofu are warmed through and greens are wilted, about 3 minutes. Sprinkle individual portions with scallions and drizzle with chili oil, if using. Serve.
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