Mushroom and Silken Tofu in Dashi-Miso Broth

27 Jul

I’ve made this soup a couple of times now, and each time we enjoy it more than the last.  It is excellent both with and without noodles – the long, springy enoki’s add enough of a “noodle-y” texture, but it’s definitely pumped up to a full meal with the addition of the ramen.  This soup is reminiscent of a simple miso soup, but the added fire-y heat of the sriracha and plethora of meaty mushrooms makes it more interesting and more substantial.

This soup is incredibly easy and the “hardest” part is separating all the mushrooms from one another.  Mostly, you just boil water and throw a bunch of ingredients in a stock pot.  Still, the deep umami of the dashi, miso, and mushrooms, spice of the sriracha, fresh crunch of the scallions, and wonderful textures of the mushrooms combine in a way that makes this soup taste like it should have been a lot more work than it was.  The unique combination of flavors and textures is addictive, leading to inevitably licked-clean bowls.

Mushroom and Silken Tofu in Dashi-Miso Broth

1 block silken tofu, cut into large chunks

8 cups water

8 tsp. dashi powder

2 1/2 tbs. white miso

1 tsp. canola oil

1 package enoki mushrooms, separated

1 package white beech mushrooms, separated

1/3 cup sweet onion, thinly sliced

3 tbs. soy sauce

2 tbs. sriracha

Freshly cracked black pepper

2-3 scallions, white and green parts, chopped, for garnish

Ramen noodles, cooked, for serving (optional)

In a medium sauce pan, bring water to a rolling boil.  Whisk in dashi and miso until no more clumps remain. Cover and reduce to a simmer.

In a large sauce pan, heat oil over medium heat.  Add onions and cook until translucent, about 2 minutes.  Add mushrooms, soy sauce, and sriracha.  Stir well to distribute the soy sauce and sriracha.  Cook 3-4 minutes until mushrooms and beginning to tender.

Carefully add chunks of silken tofu.  Pour miso-dashi broth over the tofu and mushrooms.  Bring to a simmer over medium heat.  Serve immediately, placing cooked ramen noodles in the bowl first and ladeling soup over.  Garnish with scallions.

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2 Responses to “Mushroom and Silken Tofu in Dashi-Miso Broth”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Three « Kelseyincleveland's Blog - July 28, 2012

    […] week.  The miso glazed beets I posted this week used the beets from week one of the CSA.  The mushroom and silken tofu in miso-dashi broth used a knob onion from last week, though not much else.  I made a pesto-like spread using the […]

  2. Geauga Family Farms Summer CSA – Week Twelve « Kelseyincleveland's Blog - September 29, 2012

    […] yummy, I won’t be posting the recipe.  One evening, I made a soup very similar to this mushroom and silken tofu in dashi-miso broth which was absolutely delicious but didn’t justify a post of its own due to its […]

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