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Mushroom Broth Soup with Tofu and Noodles

Make a delicious, fragrant soup and treat the people you love! This mushroom-broth soup with tofu and noodles is hearty, savory, and a little out of the ordinary. It's sure to win over anyone who loves Asian food and to shake up your weeknight rotation. It's not hard to make — the main thing is tracking down shiitake mushrooms, which work either dried or fresh. Get the rest of your ingredients ready ahead of time; they're easy to find at any Asian grocery or in the international aisle of a well-stocked supermarket.

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Mushroom broth soup with cheese and noodles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 2 g
Fats 0 % 0 g
Carbohydrates 75 % 6 g
39 kcal
GI: 100 / 0 / 0
  • This recipe calls for dried shiitake, but you can use fresh if that's what you have. Pick fresh shiitake that are firm, evenly colored, and undamaged; to keep them at their best before cooking, store them in an open paper bag. To rehydrate dried shiitake, put them in a mug and cover with a cup of boiling water. Let them sit about 20 minutes until fully softened, then lift them out and slice them thin — be sure to save the soaking liquid. If you're using fresh shiitake, rinse them gently under running water so you don't bruise them. Don't peel them, since most of the flavor is in the skin; just put them in a mug and pour over boiling water for about 20 minutes. Rinse the button mushrooms, trim away any dirt or blemishes, and slice them into strips (no need to peel firm, fresh ones). In a saucepan, combine the mushroom soaking liquid, mushroom broth, seaweed, soy sauce, miso paste, mirin, and sake. Bring to a boil and simmer over low heat for 5 minutes. Add the sliced shiitake, button mushrooms, and noodles, bring back to a boil, and cook everything together for another 5 minutes. Meanwhile, cut the tofu into cubes of whatever size you like, add it to the pot, and cook 3 minutes more. Season with sea salt to taste if needed. The soup is ready — enjoy! Serve it hot, garnished with chopped green onion.

Caloric content of the products possible in the composition of the dish

  • Champignons - 24  kcal/100g
  • Shiitake - 34  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Sake - 50  kcal/100g
  • Miso - 199  kcal/100g
  • Miso Paste - 199  kcal/100g
  • Algae - 25  kcal/100g
  • Vermicelli - 371  kcal/100g
  • Green onion - 19  kcal/100g
  • Water - 0  kcal/100g
  • Sea salt - 0  kcal/100g
  • Tofu - 72  kcal/100g
  • Rice wine - 256  kcal/100g
  • Mushroom broth - 3  kcal/100g

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