Tofu Mushroom Soup Recipe (2024)

"Discard reconstituted mushrooms or set aside ...."! Not only because of the deliciousness of porcini, but the incredible $$$$$ expense of these gems, they must be chopped and added to this soup, if only to further enhance the already rich mushroom flavor.

I made the broth with dried shiitakes and fresh mushroom stems because it's what I had. Also threw in a stalk of lemon grass I had hanging around. Ditto for fresh galangal root instead of ginger plus some kaffir lime leaves. Broth was still a bit wan so I added a generous tablespoon of white miso paste which helped up the umami factor. Made the rest as directed except I added some kale with the mushrooms at the end. Used udon noodles and drizzled with sesame oil and green chilies. yum!

The sodium level on this dish is excessive. Wonder if you can eliminate the salt and just go with soy sauce?

Tofu doesn't disintegrate when frozen. It has more texture - sort of tougher and chewier.

Seems rather wasteful to discard both the porcini and cremini/button mushrooms. Why?

I loved this recipe. I have to say, I don't see the reason for taking out the crimini mushrooms. I left them in for more mushroom content.

I skimmed all of the solids out of the broth. Then I pulled out the fiber-y bits, like the ginger, and pureed the rest with milk to make _another_ soup, which was equally delicious.

Too bland [or wan] for me too. I had to doctor it with chicken bouillon, dribble sesame oil, dribble fish sauce, sea weed shreds, corn starch and more soy. Onions would be a good addition. I'm going to have to try adding miso and noodles too.

I did this and added some cilantro sprigs to the broth at step 3. Also thought is was a bit wane (wan?) so I added a bit more soy (Low sodium so might be why it was a bit bland). Very good basic mushroom broth I think. Finished it with some noodle (ramen from a package but not the spice packet). Very good. Would do more ginger next time though. And perhaps reduce the broth a bit.

Comfort food on a cold day. Brightened by a squeeze of lemon juice.

I completely left out the salt, the soy sauce was enough. I added some kale at the end also. This was a delicate soup, with a subtle flavor.

The soaked porcinis could also be used in a recipe such as the pasta with slow cooked portabellos.

I think scallops would be delicious in this, as would shrimp.

Great recipe. Benefits from the addition of a little acid.

Extracted the mushroom broth as directed. Added a dark homemade vegetable broth rather than water. Simmered with slightly smashed garlic cloves from 1 head with all paper removed and slices of ginger and long stems from cilantro. Skimmed those out after 30 min. Added cremini’s and simmered then immersion blended smooth. Added 1tsp ground coriander & 1Tbs red miso. Added cooked broken rice stick. Cut 1/2” cubes tofu to fit spoon. Substituted scallion for chives. All else as per recipe. DELIGHTFUL

Added all mushrooms once reconstituted and added 2 cups sliced sautéed creminiExtra tbsp soy

This really wasn’t worth the effort. It was fine with some doctoring, and used up the tofu and mushrooms in the fridge. We likely won’t make it again.

I added some of the mushrooms back; made omelettes with the rest.Baby bok Choi added in that last 5 minutes was a nice addition!

Couldn't you just do the 3 30 minute waiting/simmering steps simultaneously and make this in way less than 1:45?Just made this and was just standing around the whole time.

why is this recipe so needlessly complicated :O so many extra steps

This is an excellent mushroom broth, but like others, I found it too blabd. Adding some white miso and lemon juice quickly solved that though. Delicious!

I left all the mushroom goodness in. Then ate the soup. Then used the remaining mushrooms in a dang fine pasta with goat cheese. This is a multi meal. Tofu is amazing.

Added more ginger and mushroom than what was in the recipe, also added soy, hoisin, and shaoxing wine. The soup wasn’t super flavorful so I turned into a pasta sauce by adding some heavy whipping cream

Following other reviews about a bland(ish) stock, I also added a tablespoon of Miso and two cups of vegetable stock (I had some on hand and other comments mentioned that the broth was a bit bland)Only had shiitake dried mushrooms so that's what I used for the broth...I kept the crimini mushrooms and garlic in the broth as wellAdded browned beef chunks Brown rice It was so good and a rich and comforting soup for a snowy snow storm day.I'd like to make this soup again!!!

Added ramen noodles and toasted sesame oil. Delicious

Super good soup, I should have made a full batch! I added one small onion to it and it was great. I did saute it. I also skipped steps 1-2 since I bought a mushroom broth and went from there. Super super good. I would add some carrots and celery next time to give it more depth. Lastly I added like 1/4 tsp of pepper. It is needed. 10/10

Great. Used 2 cups mushroom broth as part of the water. Smashed in some of the simmered garlic. Added rice vinegar, black pepper and pepper flakes to make hot and sour soup! Also added dandelion greens blanched fir 10 minutes to remove bitterness. Left all mushrooms in broth. Offered sesame oil at table. Yum

I just made this with some shiitake and yellow oyster mushrooms from the farmers market and it is tasty! Heeding other reviews I boosted the flavor with extra soy and ginger and some umami mushroom seasoning from Trader Joe’s. I also added sautéed yellow oyster mushrooms and scallions at the end. It’s really tasty!

I left everything in the soup, including ginger slices and shiitake stems. Delicious!