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
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
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