- 2 tsp canola oil
- 1 cup diced yellow onion
- 10 oz white mushrooms, with stems, thinly sliced
- 3 medium dried shiitake mushrooms
- 1/3 cup dried porcini mushrooms (1/4 ounce)
- 2 ribs celery, chopped
- 3 sprigs parsley
- 1/4 tsp rubbed sage
- 1/2 tsp whole black peppercorns
- 1 cup diced soft regular tofu (4 ounces)
- 1/4 cup fresh spinach, cut in 1/4″ ribbons
- 1/4 cup sake
- 2 tsp tamari
- 1 tsp salt
- 1/4 cup enoki mushrooms, for garnish
- 4 paper-thin slices daikon radish, for garnish
- Heat the oil in a deep saucepan over medium-high heat. Sauté the onion until it is well-browned, 10 minutes. Pour in 10 cups cold water. Add the mushrooms, celery, parsley, sage, and peppercorns. When the liquid boils, reduce the heat and simmer uncovered for 40 minutes.
- Set the broth aside to steep for 30 minutes. Strain it into a large bowl. Press lightly on the solids before discarding them. There will be about 8 cups mushroom broth.
- To serve, set out 4 small, deep bowls. Place one-quarter of the tofu and spinach in each bowl. Heat 4 cups of the broth in a saucepan over medium-high heat. When the soup starts bubbling around the edges, add the sake, tamari, and salt. Divide among the 4 bowls. Add in the enoki and daikon slices, and serve.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2011.