Tofu Mushroom Noodle Soup

Loads of umami flavor - rich + satisfying



Ingredients

  • 20 oz mixed oyster and sliced shitake mushrooms

  • 1 package of firm tofu, cut into 3/4” blocks

  • 4-6 green onions, chopped

  • 4 Tbs miso paste, dissolved in warm water

  • 8 oz organic black rice, udon or soba noodles

  • 1 cup shelled frozen edamame, microwaved for 2-3 min

  • Toasted sesame oil

  • Low-sodium tamari or soy sauce

  • 2” ginger, grated

  • 6 cloves garlic, minced

  • 2 cups broccoli florets, soaked in boiling water for 10 min

  • 2-4 small heads of bok choy, depending on size, bottoms trimmed

  • 8 cups water (or 2 cartons vegetable stock)

  • Salt + pepper



Instructions

  • Saute tofu in a dash of sesame oil and when nearly done, sprinkle with soy sauce and saute till brown. Set aside

  • Saute mushrooms in a dash of olive oil. Add salt and pepper and continue till most of the water is absorbed. Set aside

  • Saute garlic and ginger in a dash of sesame oil for about 5 min

  • Add water/veg stock and bring to a boil

  • Add noodles and cook on a medium boil for 6-7 min. Drain noodles in ice water, keeping boiled stock/water and sprinkle the noodles with sesame oil, mix well and set aside

  • Strain the water/stock add soy sauce and miso and bring to a simmer

  • Add edamame, mushrooms, broccoli florets, bok choy and tofu and heat through

  • Spoon noodles into each bowl, then soup and add green onions on top for garnish



Notes

  • Serves 4

  • Add more soy sauce as needed to your taste

  • You can dish up tofu and mushrooms separately if you prefer

  • The noodles have a tendency to go mushy very quickly, so dont overcook