Mushroom Sesame Tofu Soup
Warm, comforting, and packed with umami, this Mushroom Sesame Tofu Soup is a tantalizing blend of earthy mushrooms, protein-rich tofu, and aromatic sesame oil. Featuring a mix of baby bella and shiitake mushrooms, this vegan-friendly soup is simmered to perfection in a savory vegetable broth infused with garlic, ginger, and miso paste for layers of complex, nourishing flavors. Tender cubes of extra-firm tofu soak up the hearty broth, while torn nori sheets add a delightful hint of the sea. Topped with toasted sesame seeds and fresh green onions for a burst of texture and freshness, this easy-to-make soup is perfect for weeknight dinners or cozy lunches. Whether served as a light main dish or paired with your favorite side, this wholesome recipe is sure to delight.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 8 oz baby bella mushrooms
- 4 oz shiitake mushrooms
- 6 cups vegetable broth
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic cloves
- 1 tbsp fresh ginger
- 3 stalks green onions
- 2 tbsp white miso paste
- 1 piece nori sheet
- 1 tbsp toasted sesame seeds
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp optional chili oil
Instructions
Prepare the tofu by pressing it between two plates with a weight on top for 10 minutes to remove excess water. Then, cut it into 1-inch cubes.
Clean the mushrooms. Slice the baby bella mushrooms and remove the stems from the shiitake mushrooms, cutting them into thin slices.
Mince the garlic cloves and grate the fresh ginger into a paste.
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 5 minutes until softened and slightly browned.
Pour in the vegetable broth and bring it to a gentle boil. Stir in the soy sauce and white miso paste until fully dissolved.
Reduce the heat to a simmer and add the tofu cubes, letting them absorb the flavors for 5 minutes.
Tear the nori sheet into small pieces and stir it into the soup. Let it cook for an additional 3 minutes.
Taste the soup and season with salt and black pepper as needed.
Remove the pot from the heat. Drizzle the remaining 1 tablespoon of sesame oil on top for a nutty aroma.
Chop the green onions and sprinkle them over the soup along with toasted sesame seeds.
Serve warm. Optionally, drizzle a little chili oil on top for a spicy kick.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7439 mg | 323% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 33.8 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 3063 mg | 236% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5369 mg | 114% | |
*The % Daily Value 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.
