February 15, 2014 |
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- Triple Mushroom Soup with Scallion and Kale
I was thrilled when Colleen brought home a variety of mushrooms from the local Asian market. What to do with them all?!
Enokis, oysters and creminis, oh my!
We decided to keep it simple and let the mushrooms shine their flavors in a lightly seasoned broth-based soup.
A common mushroom used in East Asian cuisine, I am was a stranger to enoki mushrooms. Their delicate tendrils pull away from the bunch with a gentle tug and are easy to wash. Mild flavored and almost noodle-like, they were fantastic in this soup.
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- Oyster mushrooms sautéed in butter and garlic.
These are oyster mushrooms. The caps are wide and fleshy with a beautiful striated underside. They have a strong odor so don’t let them fool you into thinking they’ve gone bad. If you see a little mold, scrub it off. It is fungi, after all. I highly recommend sautéing these in a little butter and some garlic as a side dish or for a snack; they are absolutely. divine.
And lastly, cremini mushrooms. A very meaty mushroom with a very meaty flavor. Great for soup and stir fry due to their hearty nature.
I also added some Lacinato Kale, an Italian type kale I had never had before. It looks more like chard than your typical kale, but it’s just as hearty and holds up nicely for soup. Doesn’t quite fit the bill for Asian soup, but it sure tastes great. Not to mention (but I will) it adds some great nutrition.
Triple Mushroom Soup with Scallion and Tofu
Use any mushrooms you like in this soup, but I encourage you to use those you’ve never had. If you’re a mushroom lover, you won’t be disappointed. To clean, use a wet towel to brush off dirt and scrub off mold (if any).
5-6 cremini mushrooms, sliced
1 bunch enoki mushrooms, base removed, stems separated
1 cup oyster mushrooms, halved
1 small yellow onion, chopped
6-8 cloves garlic, minced
1 bunch scallion
8 leaves Lacinato Kale, torn
1 package firm tofu, drained and chopped into bite size pieces
2 TBS mushroom base (Better Than Bouillon is a great brand) + 8 cups water
2 TBS soy sauce
1 TBS Sesame oil
Salt and Pepper to season
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Heat oil in a large stock pot and add onion and garlic. Saute until soft and fragrant.
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Add oyster and cremini mushrooms and cook for 1-2 minutes, stirring constantly. Season with salt and pepper while cooking.
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Add water, soy sauce and mushroom base and bring to a boil. Add tofu and lower heat, allowing to simmer for 10 minutes.
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Add scallion, kale and enoki mushrooms and cook for another 7-10 minutes. Serve hot.
Tags: featured post, kale, mushrooms, tofu, vegan, vegetarian, winter
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