Mushroom And Tofu Soup

Name: Mushroom And Tofu Soup
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 teaspoon sesame oil; 2 shallots, minced; 1 inch fresh gingerroot, peeled and minced; 2 cups mushroom broth (see recipe); 4 cups chicken broth; 1 teaspoon soy sauce; 1/4 teaspoon rice vinegar or white-wine vinegar; 1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste; 4 cups cooked cellophane noodles or angle-hair pasta; 2 cakes tofu; 1 bunch coriander, minced; 8 scallions, minced

By Molly O'Neill

Total Time: 25 minutes
Rating: 4(10)
Comments: Read comments

Featured in: Earth Tones

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1teaspoon sesame oil
2shallots, minced
1inch fresh gingerroot, peeled and minced
2cups mushroom broth (see recipe)
4cups chicken broth
1teaspoon soy sauce
¼teaspoon rice vinegar or white-wine vinegar
¼teaspoon chili-pepper sauce or Chinese chili-pepper paste
4cups cooked cellophane noodles or angle-hair pasta
2cakes tofu
1bunch coriander, minced
8scallions, minced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
Step 2
Cook the noodles until tender, drain, cool under running water and add to the broth. Cut the tofu cakes into ½-inch squares and add, along with the coriander. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.