Mushroom And Tofu Soup
- Total Time
- 25 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
668 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 103 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 37 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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