Mushroom Consommé with Sake

Related recipes: 12 Best Foods, Celery, Herbs, Low-Carb, Mushrooms, Onions, Soups, Soups/Salads, Soy, Spinach, Vegetables, Vegetarian

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From 12 Best Foods Cookbook
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The intensely flavored liquid created by soaking dried mushrooms is the base for this clear, vegetarian soup. A fusion of East and West techniques and flavors, it makes a refined first course. It is also comforting sipped from a mug if you omit the garnish.

Preparation facts

Yield: 4 servings

Ingredients

2 tsp canola oil

1 cup diced yellow onion

10 oz white mushrooms, with stems, thinly sliced

3 medium dried shiitake mushrooms

1/3 cup dried porcini mushrooms (1/4 ounce)

2 ribs celery, chopped

3 sprigs parsley

1/4 tsp rubbed sage

1/2 tsp whole black peppercorns

1 cup diced soft regular tofu (4 ounces)

1/4 cup fresh spinach, cut in 1/4" ribbons

1/4 cup sake

2 tsp tamari

1 tsp salt

1/4 cup enoki mushrooms, for garnish

4 paper-thin slices daikon radish, for garnish

Directions

Heat the oil in a deep saucepan over medium-high heat. Sauté the onion until it is well-browned, 10 minutes. Pour in 10 cups cold water. Add the mushrooms, celery, parsley, sage, and peppercorns. When the liquid boils, reduce the heat and simmer uncovered for 40 minutes.

Set the broth aside to steep for 30 minutes. Strain it into a large bowl. Press lightly on the solids before discarding them. There will be about 8 cups mushroom broth.

To serve, set out 4 small, deep bowls. Place one-quarter of the tofu and spinach in each bowl. Heat 4 cups of the broth in a saucepan over medium-high heat. When the soup starts bubbling around the edges, add the sake, tamari, and salt. Divide among the 4 bowls. Add in the enoki and daikon slices, and serve.

Copyright © 2005 by Dana Jacobi

Nutrition facts

Serving Size 1 serving
Calories 110
Calories from Fat 38 (35%)
% Daily Value*
6%Total Fat 4g
0%Saturated Fat 0g
3%Total Carbohydrate 10g
12%Dietary Fiber 3g
14%Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.