Yields8 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
2pieces dried konbu* (2” x 3”) optional
6large or Dried shiitake mushrooms
3cupsVegetable stock
3cupsWater
2Medium carrots
2small taro roots or medium red potatoes
1small daikon radish or rutabaga
12ozfirm tofu
2tspSoy sauce
½tsptoasted sesame oil
2stalks green onions sliced thinly
Konbu are dried sheets of kelp & it's rich in minerals. Visit eatfresh.org for more information.
Supplies You'll Need:
Large pot
peeler
Knife
Slotted spoon
Measuring spoons
liquid measuring cup
1
In a large pot, combine konbu, dried mushrooms, stock, and water. Bring just to a boil. Then, lower heat and simmer gently for 10 minutes.
2
Meanwhile, peel and cut the vegetables into 1-inch pieces. Break (or cut) the tofu into similar sized pieces.
3
Remove the mushrooms with a slotted spoon and set aside to cool. Add the root vegetables to the mushroom broth. Return the soup to a boil. Then, simmer for about 10 minutes. Stir occasionally and skim any foam that rises.
4
When the mushrooms are cool enough to cut, trim off their stems and quarter their caps. Add mushrooms and tofu to the soup. Simmer another 10 minutes.
5
Season the soup with soy sauce and sesame oil. Sprinkle with green onions just before serving.
Nutrition Facts
8 servings
Serving size
1 1/2 cups
Amount per serving
Calories153
% Daily Value *
Total Fat2.5g4%
Saturated Fat -1g-5%
Sodium372mg17%
Total Carbohydrate29.5g11%
Dietary Fiber 4.5g17%
Protein7.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Konbu are dried sheets of kelp & it's rich in minerals. Visit eatfresh.org for more information.
Supplies You'll Need:
Large pot
peeler
Knife
Slotted spoon
Measuring spoons
liquid measuring cup
Directions
1
In a large pot, combine konbu, dried mushrooms, stock, and water. Bring just to a boil. Then, lower heat and simmer gently for 10 minutes.
2
Meanwhile, peel and cut the vegetables into 1-inch pieces. Break (or cut) the tofu into similar sized pieces.
3
Remove the mushrooms with a slotted spoon and set aside to cool. Add the root vegetables to the mushroom broth. Return the soup to a boil. Then, simmer for about 10 minutes. Stir occasionally and skim any foam that rises.
4
When the mushrooms are cool enough to cut, trim off their stems and quarter their caps. Add mushrooms and tofu to the soup. Simmer another 10 minutes.
5
Season the soup with soy sauce and sesame oil. Sprinkle with green onions just before serving.
