With this recipe, you can easily prepare this flavorful vegan Japanese mushroom soup in just 30 minutes which is perfect for lunch or dinner.
Prep. Time: 10 Min.
Ck. Time: 20 Min.
Ingredients for: Japanese Mushroom Soup
- 150 g white and brown shimeji mushrooms
- 100 g tofu
- 1 scallion
- 1 leek
- 25 g coriander
- 1 tbsp soy sauce
- 2 tbsp olive oil
- Salt and pepper
To prepare this soup thinly slice the leek and scallion into rings and discard the root ends. Then separate the coriander leaves by hand and chop its stems finely. Next, cut the tofu into small cubes.
After that, soak the leek, coriander, scallion and mushrooms in water for a few minutes and then drain them. Normally the inner leaves of leek contain dirt and debris so wash and rinse them carefully.
Now in a pot over high-heat, add the olive oil. When the olive oil is warm, add the leek and stems of coriander to it. The coriander stems will add a lot of flavor to this soup. After 2 minutes, add the salt and pepper and sauté for 1 minute more. Then add 1 liter of water to the ingredients. As soon as the soup satrts to boil, lower the heat to medium, put the lid on the pot and simmer for 15 minutes. After 15 minutes, add the shimeji mushrooms, tofu, coriander leaves and soy sauce to the soup and simmer for 5 minutes more.
Note: You can use any type of mushroom in your soup. But if you use white button mushrooms or any other type of big mushrooms, slice them first.
Garnish the Japanese soup with sliced scallion and then serve it hot.