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Japanese Mushroom, Tofu, and Vermicelli Soup
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Description
This Japanese soup from The Daring Gourmet is made with flavorful shiitake and enoki mushrooms, tofu, and vermicelli in a delicious mirin-sake infused broth.
Ingredients
- 4 cups Chicken Stock
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Mirin (can Substitute 1 Tablespoon Sherry And A Pinch Of Sugar)
- 1 Tablespoon Sake (can Substitute 1 Tablespoon White Wine With A Dash Of Rice Vinegar)
- 4 ounces, weight Tofu, Drained And Cut Into 1/2 Inch Cubes
- 2 ounces, weight Shiitake Mushrooms, Thinly Sliced, Stems Discarded
- 2 ounces, weight Enoki Mushrooms, 1 Inch From Bottom Cut Off And Discarded
- 2 ounces, weight Cellophane Noodles Or Chinese Vermicelli
- 3 Green Onions, Sliced Diagonally
- Extra Enoki Mushrooms And Green Onions For Garnish
Preparation
Add the chicken stock, soy sauce, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.
Serve immediately.
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