Mushroom Tofu Soup
Indulge in the savory delight of low carb mushroom tofu soup—a creamy and earthy blend that's both wholesome and satisfying. Perfect for vegetarians and vegans seeking a comforting, flavorful dish.
Servings: 6 cups
Calories: 129kcal
Ingredients
- ¾ cup shiitake mushrooms, dried
- 1 cup cremini mushrooms, cut into quarters
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1 jalapeno, deseeded and chopped
- 1 stalk lemon grass
- 2 tablespoons tamari sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 14 oz firm tofu, cut into cubes
- 4 cups vegetable stock
Instructions
Rehydrate the Dried Shiitake Mushrooms
- Place the dried shiitake mushrooms in a bowl.
- Boil water and pour it over the dried mushrooms, ensuring they are completely submerged.
- Let the mushrooms soak for about 10-15 minutes, or until they become soft and pliable.
- Once rehydrated, strain the mushrooms and reserve the soaking liquid.
Prepare the Soup Base:
- In a large pot, heat the olive oil on a medium heat and add the jalapeno, garlic and ginger. Cook for 2 minutes.
- Add the cremini mushrooms and cook for 3 to 5 minutes until cooked.
- Add the tamari sauce, salt, pepper and shiitake mushrooms. Mix well and cook for 2 minutes.
- Add the stock, water from the mushrooms and lemon grass stalk and cook for 5 minutes.
- Add the tofu cubes and simmer for 10 minutes.
- Remove the lemon grass stalk and serve.
Notes
Makes 6 cups.
Nutrition
Serving: 1cup | Calories: 129kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Fiber: 1g | Net Carbohydrates: 8g