Tofu and Mushroom Soup with Shiso
With this vegetarian recipe you can make tasty soup in 40 minutes. It’s wonderful on its own, or as part of complete meal with salad, grainy bread and fruit.
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Tofu and Mushroom Soup with Shiso
With this vegetarian recipe you can make tasty soup in 40 minutes. It’s wonderful on its own, or as part of complete meal with salad, grainy bread and fruit.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 16oz tofuextra firm, cubed
- 1lb broccolicut into small florets
- 8oz mushroomssliced
- 3 carrotslarge, diced
- 1 onionlarge, diced
- 2-3 cloves garlicchopped
- 1tbsp. gingerfresh, grated
- 6cups vegetable stock
- 1tbsp olive oil
- 1tbsp tamari sauce
- pepperto taste
- saltto taste
- 16-24 shisoleaves and/or flowers, washed
Instructions
- 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.