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Related recipes: 12 Best Foods, Celery, Herbs, Low-Carb, Mushrooms, Onions, Soups, Soups/Salads, Soy, Spinach, Vegetables, Vegetarian
The intensely flavored liquid created by soaking dried mushrooms is the base for this clear, vegetarian soup. A fusion of East and West techniques and flavors, it makes a refined first course. It is also comforting sipped from a mug if you omit the garnish.
Yield: 4 servings
2 tsp canola oil
1 cup diced yellow onion
10 oz white mushrooms, with stems, thinly sliced
3 medium dried shiitake mushrooms
1/3 cup dried porcini mushrooms (1/4 ounce)
2 ribs celery, chopped
3 sprigs parsley
1/4 tsp rubbed sage
1/2 tsp whole black peppercorns
1 cup diced soft regular tofu (4 ounces)
1/4 cup fresh spinach, cut in 1/4" ribbons
1/4 cup sake
2 tsp tamari
1 tsp salt
1/4 cup enoki mushrooms, for garnish
4 paper-thin slices daikon radish, for garnish
Heat the oil in a deep saucepan over medium-high heat. Sauté the onion until it is well-browned, 10 minutes. Pour in 10 cups cold water. Add the mushrooms, celery, parsley, sage, and peppercorns. When the liquid boils, reduce the heat and simmer uncovered for 40 minutes.
Set the broth aside to steep for 30 minutes. Strain it into a large bowl. Press lightly on the solids before discarding them. There will be about 8 cups mushroom broth.
To serve, set out 4 small, deep bowls. Place one-quarter of the tofu and spinach in each bowl. Heat 4 cups of the broth in a saucepan over medium-high heat. When the soup starts bubbling around the edges, add the sake, tamari, and salt. Divide among the 4 bowls. Add in the enoki and daikon slices, and serve.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
