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Shiitake, Tofu, and Mustard Greens Soup [Vegan]
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... Read More
Ingredients You Need for Shiitake, Tofu, and Mustard Greens Soup [Vegan]
How to Prepare Shiitake, Tofu, and Mustard Greens Soup [Vegan]
- 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.
- Check out Nutritious Delicious at America's Test Kitchen online store!
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