This nourishing Japanese style clear, Mushroom Broth with Tofu & Pea Shoots soup is wonderfully light and yet completely satisfying. It is the perfect thing to sip on when chemo’s got you down and you’re not feeling up to par. It’s also a tasty treat for those on a low fiber or bland diet, just go easy on the pea shoots.
The soak water from dried mushrooms is always worth keeping, for use as broth to flavor soups or stews. I even use it to cook rice in.
- Soak the dried mushrooms in 2 cups of hot water. Let sit for 10 minutes.
- Drain the mushroom soaking liquid into a medium stockpot. Then roughly chop the dried mushrooms and add them to the stockpot.
- Add the kombu, soy sauce, mirin and 2 cups of water to the stockpot and bring to a boil. Reduce to a simmer and add the sliced mushrooms and tofu.
- Let simmer for at least 20 minutes. Before serving, stir in the pea shoots and cook for 2 minutes. Taste for seasoning, adding more soy sauce or salt if needed. Eat hot.
- ⅓ cup dried mushrooms
- 2 inch piece kombu
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar, combined with 1/2 teaspoon sugar
- 2 cups shiitake mushrooms, sliced
- 4 ounces tofu, cut into ½-inch dice
- ½ cup pea shoots
Ann's Tips and Tricks
Kombu can be found in the macrobiotic section of your local health food store, in the international food sections of many supermarkets, and also in Asian markets. You can reuse your kombu up to 3 times, and it will taste milder with each use. After the first use, when it is no longer dried, store in the refrigerator.