This vegan soup is delicious, flavourful, and packed with umami.
Prep Time – 25 minutes
Cook Time – 35 minutes
- 1 (14-oz.) block of firm tofu
- 1 oz. dried shiitake mushrooms or dried porcini mushrooms
- 8 oz. mixed fresh mushrooms, trimmed and sliced (reserve stems and scraps)
- 6 scallions, white and light green parts only, diced (extra scallions for garnish)
- ½ cup cilantro leaves
- 2 (4-inch) pieces of kombu
- 1 Tbsp. freshly minced ginger
- 2 Tbsp. thinly sliced lemongrass stalks
- 4 Tbsp. tamari (gluten-free soy sauce)
or soy sauce
- Salt and pepper to taste
- 8 oz. dried udon noodles
- 1 Tbsp. coconut oil
- 3 garlic cloves, minced
- 4 Tbsp. white miso paste
- Garnishes (optional): fresh scallions, thinly sliced; crushed red pepper flakes; sesame seeds; toasted sesame oil
- Press the tofu. Place the drained tofu on a cutting board lined with paper towels; place more paper towels on top of the tofu and weigh them down with a heavy cookbook or a heavy skillet filled with a few cans of beans. Let sit for at least 20 minutes to remove excess water.
- Rehydrate the mushrooms. Place the dried mushrooms in a medium saucepan and cover with 6 cups of water. Let the mushrooms rest for 15 minutes until they have softened and rehydrated. Remove the mushrooms with a slotted spoon and leave the liquid in the saucepan. Slice the rehydrated mushrooms and set aside.
- To the mushroom liquid in the saucepan, add the reserved fresh mushroom stems and scraps only, scallions, cilantro, kombu pieces, ginger, and lemongrass. Bring the broth to a boil and then reduce it to a gentle simmer and cook for 20 minutes.
- After the mushroom broth has simmered, strain it through a fine mesh sieve and discard the solids. Return the broth to the saucepan and stir in the soy sauce. Taste for seasonings and add a pinch or two of salt, as needed.
- While the broth is simmering, cook the udon noodles in a large soup pot or Dutch oven until the noodles are al dente. Drain the noodles and rinse well with cold water. Set aside at room temperature while you prepare the rest of the dish.
- In the same pot used to cook the noodles, melt the coconut oil over medium-high heat. Add the garlic cloves and cook until fragrant but not yet browned, about 1 minute. Then add the sliced fresh mushrooms and cook for 4-5 minutes, until starting to soften. Season with salt and pepper to taste and cook for 1 more minute.
- To the pot, add the reserved mushroom broth and bring it to a simmer. Add the rehydrated mushrooms, cooked udon noodles and diced tofu, and then whisk in the miso paste. Cook for 1-2 minutes until the noodles are loosened and the tofu is heated through.
- Divide the noodle soup among four bowls and garnish with sliced scallions, crushed red pepper flakes, sesame seeds and sesame oil, if desired.
Nutrition facts per serving
Calories 405; protein 15 g; fat 8 g; carbs 70 g.
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Photography by Nisha Vora
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