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Mushroom Soup

By Tenaj DaCosta, August 20, 2009 - 2:32pm
Category:  

Yield:

4 - 5 x 2 cup servings

Summary

Yield
Prep Time45 minutes
Measure, Mix, MakeVeggie Fare

Description

A brothy, slightly exotic mushroom soup. Keeps well for a few days.

Ingredients

  • 10 c water
  • 3 (all-vegetable) chicken bouillon cubes (mccormick)
  • 1⁄4 c low sodium (japanese) soy sauce
  • 230 g firm tofu
  • 400 g udon noodles
  • 4 c button mushrooms
  • 4 c other mushrooms of choice: oyster, cremini, portabella, shitake …
  • 1⁄2 fresh lime or lemon
  • 1 t hot sauce and/or dijon mustard
  • enoki mushrooms (very delicate, best as 'last minute' garnish)

Instructions

Supplies: 
medium soup pot
measuring cup
measuring spoons
sharp knife
kitchen shears
ladle
Method: 

Bring water to a boil. Add bouillon cubes (crumbled) and soy sauce. Reduce heat to simmer.

Meanwhile, wash and coarse chop mushrooms. Cut tofu into 1/2" (approx.) cubes.

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 and/or mustard.

Ladle into individual bowls or group soup pot.

Garnish with enoki mushrooms & green onions. Serve hot.