MUSHROOM SOUP
That Doesn't Glop 'N Plop
(Out of a Can)
yield: 8 - 10 cups
INGREDIENTS
• 10 cups water
• 3 x (all-vegetable) chicken bouillon cubes (McCormick)
• 8 cups assorted mushrooms
- button mushrooms (4 cups)
Plus 4 cups other mushrooms of choice
- oyster mushrooms
- cremini mushrooms
- potabella mushrooms
- shitake mushrooms
• 1/2 lime or lemon fresh juice
• 1/2 cup 'lite' (Japanese) Soy Sauce
• 1-2 tsp Louisiana Hot sauce or Dijon mustard
• 2 x 200g Udon noodles
OPTIONAL
• 230g firm tofu
GARNISH
• enoki mushrooms (very delicate, best used as 'last minute' garnish)
• 1-2 green onions (white and green) medium sliced |
METHOD
Bring water to a boil. Add bouillon cubes (crumbled) and soy sauce.
 Meanwhile, wash and coarse chop mushrooms. Cut tofu into 1/2" cubes approx.
Cut Udon noodle packages into quarters with scissors. Separate noodles by hand.
Add mushrooms to pot; simmer 10 minutes. Add noodles and tofu simmer 5 - 10 more minutes. Add citrus juice and hot sauce
Ladle into individual bowls or group soup pot. Garnish with enoki mushrooms & green onions. Serve hot
|
