Tofu Soup with Mushrooms, Broccoli, and Noodles
Firm tofu and vegetables simmered in mushroom-enriched broth, finished with miso and optional separately cooked noodles.
Ingredients
For the Soup Base
- 2 tablespoons olive oil for sautéing
- 3 cloves garlic (grated)
- 1.5 inches ginger (grated)
- 0.5 pieces red hot chili (thinly sliced)
- 8 ounces mushrooms (chopped) fresh, chopped
- 6 cups vegetable broth
- 0.5 teaspoon salt up to this amount, to taste after soy sauce and miso
- 2 twists black pepper
For the Vegetables and Tofu
- 16 ounces firm tofu (diced) drained and cubed
- 1 cup broccoli florets substitute for other vegetables if desired
- 0.75 cup frozen peas optional substitutions include snow peas or edamame
- 0.75 cup dried mushrooms (soaked) dry measure before soaking; follow package until soft
- 1 heaping tablespoon miso paste dissolve in a little hot broth near the end
- 4 servings noodles optional; four packet servings, cooked separately
For Garnishing
- 1 piece scallion (chopped)
- 1 bunch cilantro for freshness
- 1 drizzle sesame oil for serving
Restored seasoning and soaking liquid
- 3 tablespoons reduced-sodium soy sauce for mushrooms before broth
- 2 cups hot water for soaking dried mushrooms; strain and add up to this amount
- as needed water for cooking optional noodles according to the packet
Instructions
- Soften dried mushrooms in about 2 cups hot water, following the package and checking texture. Chop the other ingredients during soaking.
- Warm oil in a large pot; briefly stir garlic, ginger, and chili. Add softened chopped mushrooms, fresh mushrooms, and soy sauce; cook about 5 minutes.
- Add 6 cups broth and up to 2 cups strained soaking liquid. Bring to a boil, add tofu, broccoli, and peas, then simmer 10–15 minutes.
- Prepare optional noodles by packet directions in another pot. Loosen miso with hot broth, stir into soup, and adjust salt to taste.
- Share into 4 bowls with optional noodles and the listed garnishes. Refrigerate unused portions promptly.
Notes
Restores three tablespoons soy sauce and defines up to two cups strained mushroom water. Mushroom package soaking may exceed the twenty-five-minute preparation allowance. Optional noodles are measured as four packet servings and cooked separately. Six cups vegetable broth remains a separate amount.