With this vegetarian recipe featuring tofu, mushrooms and shiso, an herb also known as Japanese basil, you can make tasty soup in 40 minutes. It’s wonderful on its own, but you can easily build a healthy meal with a few additions such as salad, grainy bread and fruit.
I’ve been making this Tofu and Mushroom Soup with Shiso for several years; I wrote the recipe in 2014, and in 2016 it was published it on the Glamorosi Cooks blog I write for Heirloom Gardener Magazine. Do stop by there for tips on growing shiso and numerous ways to serve it, and find out why I’m known as the Shiso Queen (wink-wink).
If you have any questions about this recipe, please scroll down and post in the comments section below.
Recipe byReese Amorosi
Tofu and Mushroom Soup with Shiso
With this vegetarian recipe you can make tasty soup in 40 minutes. It's wonderful on its own, but you can easily build a fast, healthy meal with a few additions such as salad, grainy bread and fruit.
Coat a stockpot or Dutch oven with olive oil, add garlic and ginger. Bring pot to medium heat while stirring to coat the ingredients with oil.
Add carrots and onions, once again stirring to coat with oil. Cook until the carrots begin to soften and the onions begin to turn clear (5-10 minutes).
Add vegetable stock to pot, bring to boil, immediately reduce heat to low. Add tofu, broccoli and mushrooms to pot, stir gently. Simmer for 5 minutes.
Taste the soup, add tamari sauce, taste again, add more tamari or salt and/or pepper to taste.
Simmer soup on low for 10 minutes, ladle into bowls, garnish with shiso and serve.
~ If you don't have shiso, use Thai basil or another herb of your choice, or perhaps microgreens.
~ You can substitute soy sauce for tamari sauce
~ Feel free to include additional greens and vegetables like kale, corn and tomatoes. I sometimes add peanuts.