Hearty Spicy Mushroom Tofu SoupVeg
Warm up with this comforting and hearty mushroom tofu soup, perfect for chilly winter days. This quick and easy dish features a flavorful beef stock base infused with savory soy sauce, aromatic garlic, and a kick of Korean red pepper flakes. Packed with tender mini king oyster mushrooms and delicate enoki mushrooms, it offers a satisfying texture in every bite. Top it off with fresh green onions and a drizzle of nutty sesame oil for a restaurant-quality meal you can make at home.
Ingredients
Beef stock (17 oz)
1 cup Water
1 Frim Tofu
enoki mushroom (7 oz)
mini king oyster mushroom (10 oz)(1 pack)
8 Spring Onion - whites and greens (finely chopped)
Korean red pepper flakes (2-3 tsp)
2 tsp Garlic (minced)
2 tsp Soy Sauce
2 tsp Salt
2 tsp Sesame Oil
Avocado oil (for cooking)
Instructions
1
Slice the mini king oyster mushrooms, trim the ends off the enoki mushrooms and soak them in water, and dice the green onions.
2
Drain the water from the block of firm tofu, rinse it, pat it dry, and cut it into bite-sized cubes.
3
Heat some avocado oil in a Dutch oven over medium heat. Once hot, add two-thirds of the diced green onions and the Korean red pepper flakes. Stir until the onions are softened and have absorbed the flavor of the pepper flakes.
4
Add the mini king oyster mushrooms to the pot and stir to coat them thoroughly with the spicy onion mixture, allowing the mushrooms to absorb the flavors.
5
Pour in the beef stock, making sure to scrape the bottom of the pot, and add the water.
6
Add the cubed tofu and the enoki mushrooms to the broth. Ensure the enoki mushrooms are pushed down into the liquid.
7
Stir in the soy sauce, cover the pot, and bring the soup to a boil.
8
Once boiling, taste the broth and adjust the salt content as needed. Finish the dish by stirring in the sesame oil and garnishing with the remaining green onions before serving.
