Tofu and Mushroom Soup
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Tofu and Mushroom Soup
Ingredients
- Chicken Broth - 1 qt
- Morels - 7.1 oz
- Orange Bell Peppers - ½ piece
- Orange Bell Peppers - ½ piece
- Leek - 1 stalk
- Garlic - 4 cloves
- Cilantro - 1 bunch
- Soy Sauce - 2 tablespoons
- Sesame Oil - 1 teaspoon
- Vegetable Oil - to taste
- Salt - to taste
- Tofu - 7.1 oz
Step by Step guide
Step 1
Wipe the mushrooms with a cloth, remove the tough part of the stem, and slice the caps thinly. Slice the washed leek and peeled sweet peppers thinly as well. Peel the garlic and slice it into rounds.
Step 2
In a heavy-bottomed pot, pour in a little vegetable oil and sauté the leek for 2 minutes, stirring. Then add the mushrooms and sweet peppers. Sauté for 3–4 minutes. Add the garlic and sauté, stirring, for another minute.
Step 3
Pour the cold broth or water into the pot and bring to a boil over high heat. Reduce the heat, add the soy sauce, cover the pot, and simmer for 5–7 minutes. Season with salt and pepper.
Step 4
Finely chop the cilantro, removing the tough ends of the stems. Add the cilantro to the soup, season with sesame oil, stir, cover again, and turn off the heat. Let the soup steep for 15–20 minutes.
Step 5
Gently pat the tofu dry with paper towels. Carefully cut the tofu into 1 cm cubes with a sharp knife and pat dry again.
Step 6
Ladle the soup into deep bowls, add the tofu, season with more sesame oil and soy sauce, and serve immediately.
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