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Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 servingJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 serving
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:8
Servings:
8
Yield:8 serving
Yield:
8 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupslow-sodium vegetable broth, divided¾ouncedried shiitake mushrooms1tablespoonextra-virgin olive oil1 ½cupschopped onion2teaspoonsgrated fresh ginger2jalapeño peppers, minced1 ½tablespoonsThai red curry paste1 ½tablespoonsreduced-sodium tamari1 ½teaspoonslime zest¼cuplime juice½teaspoonsalt2 ¼cupscoconut milk12ouncesdiced extra-firm tofu (1/2-inch)3ouncesfresh oyster mushrooms or other wild mushrooms, chopped4cupschopped mature spinach (5 ounces)Fresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
6cupslow-sodium vegetable broth, divided
¾ouncedried shiitake mushrooms
1tablespoonextra-virgin olive oil
1 ½cupschopped onion
2teaspoonsgrated fresh ginger
2jalapeño peppers, minced
1 ½tablespoonsThai red curry paste
1 ½tablespoonsreduced-sodium tamari
1 ½teaspoonslime zest
¼cuplime juice
½teaspoonsalt
2 ¼cupscoconut milk
12ouncesdiced extra-firm tofu (1/2-inch)
3ouncesfresh oyster mushrooms or other wild mushrooms, chopped
4cupschopped mature spinach (5 ounces)
Fresh cilantro for garnish
DirectionsCombine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.TipsTo make ahead: Refrigerate for up to 5 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.TipsTo make ahead: Refrigerate for up to 5 days.
Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.
Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.
Tips
To make ahead: Refrigerate for up to 5 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)223Calories18gFat12gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
