Button Mushroom and Tofu Soup
Serves 4
Time 15 minutes
Ingredients
Mushroom Stock
4-6 dry shiitake mushrooms soaked in water overnight or 10 fresh shiitake mushrooms
1 tbsp light soy sauce
2 tbsp white miso
4 garlic cloves, minced
1 knob ginger, minced
700ml mushroom stock
250g tofu, cut into cubes
500g white button mushrooms, finely sliced
3 tbsp light soy sauce, plus 1 tsp for egg seasoning
Black pepper
3 egg
2 spring onion, finely chopped
¼ bunch coriander, finely chopped
Method
To prepare the mushroom stock, soak the dry shiitake in cold water for at least 2 hours or ideally overnight, or soak in hot water for 30-45 minutes. Take the mushrooms out and set aside.
Add button mushrooms in boiling water, turn the heat to low, add the soy sauce and cook with the lid on for 30-45 minutes. Take the mushrooms out and set aside.
In a bowl, add ginger, garlic, and miso and pour 1 cup of stock. Mix with a whisk until most lumps have broken and become a paste-like mixture. Pour the mixture back into the stock.
Add button mushrooms, tofu, and black pepper. Cook for 10-15 minutes or until the mushrooms softened.
In a separate bowl, add eggs and 1 tsp light soy and mix until the egg is fully beaten.
Pour egg mixture into soup and gently mix for 5-10 seconds.
Turn off the heat and add the spring onions and coriander.
Mix to combine and serve!