Mushroom and Tofu Soup

Name: Mushroom and Tofu Soup
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml neutral oil for sautéing; 340 g mixed mushrooms sliced; 20 g scallions thinly sliced, white and green parts separated; 15 g fresh ginger peeled and finely grated; 12 g garlic minced; 1200 ml vegetable broth low-sodium; 250 ml water; 30 ml soy sauce; 10 ml rice vinegar; 400 g tofu firm, cut into 2 cm cubes; 12 g cornstarch mixed with water for slurry; 5 ml sesame oil for finishing; 1 g black pepper freshly ground; 3 g salt or to taste; 40 g scallions thinly sliced, white and green parts separated; 10 g cilantro torn or chopped, for garnish

This home-kitchen soup builds flavor by browning the mushrooms first, then simmering them with ginger, garlic, scallions, and firm tofu in a light broth. A small cornstarch slurry gives the broth a subtle body without making it heavy, and a final drizzle of sesame oil keeps the finish aromatic.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml neutral oil for sautéing
340 g mixed mushrooms sliced
20 g scallions thinly sliced, white and green parts separated
15 g fresh ginger peeled and finely grated
12 g garlic minced
1200 ml vegetable broth low-sodium
250 ml water
30 ml soy sauce
10 ml rice vinegar
400 g tofu firm, cut into 2 cm cubes
12 g cornstarch mixed with water for slurry
5 ml sesame oil for finishing
1 g black pepper freshly ground
3 g salt or to taste
40 g scallions thinly sliced, white and green parts separated
10 g cilantro torn or chopped, for garnish

Instructions

Heat a 5-liter pot over medium-high heat. Add the neutral oil and the sliced mushrooms with the white parts of the scallions. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown. The mushrooms look deeply browned at the edges and the pot is no longer wet from mushroom liquid.
Add the ginger and garlic and cook briefly, stirring, until fragrant. This should only take a short moment so the garlic does not brown. The ginger smells bright and the garlic is aromatic, not browned.
Pour in the vegetable broth, water, soy sauce, and rice vinegar. Bring to a simmer, then lower the heat and cook for 8 minutes so the flavors blend. The broth is gently simmering and tastes savory, ginger-forward, and balanced.
Stir in the tofu cubes and simmer gently for 3 minutes so they heat through without breaking apart. The tofu is hot all the way through and still intact.
Stir the cornstarch with 30 ml of the hot broth in a small bowl until smooth, then add it back to the pot and simmer for 1 to 2 minutes, stirring, until the soup is lightly thickened. The broth lightly coats a spoon instead of tasting thin and watery.
Turn off the heat. Stir in the sesame oil, black pepper, salt, and the green parts of the scallions. Ladle into bowls and garnish with cilantro if using. The soup smells aromatic from sesame oil and the scallions remain bright green.