MUSHROOM TOFU BOWL
Mushrooms and tofu are both gentle, nourishing foods that strengthen digestion and provide easy-to-digest protein. Add seaweed or greens of choice for variety. Enjoy this blog.
[cooked-sharing]
1 tablespoon of sunflower oil (oil of choice)
2 garlic cloves, minced
2 slices ginger, cut thin (fresh)
3 cups of vegetable or bone broth
1 teaspoon of salt
1 cup shiitake or enoki mushrooms (or any preferred mushroom)
½ block firm tofu, cubed
2 tablespoons of sesame oil
2 tablespoons of soy sauce
teaspoon of rice vinegar
1 scallion, diced
1
In a large pot, heat the sunflower oil over medium heat. Add the ginger and garlic, sauté for 1 minute.
2
Add the vegetable broth (or beef broth) and bring it to a simmer.
3
Add the salt and mushrooms and cook for 5-7 minutes until tender.
4
Gently add the tofu and simmer for an additional 5 minutes.
5
Then, stir in soy sauce and rice vinegar. Drizzle in the sesame oil. (you may want to add more soy sauce)
6
Add to a large bowl and garnish with chopped scallions.
7
Optional: Add Spinach or your favorite green. Seaweed is also a great addition.
CategorySoups
Ingredients
1 tablespoon of sunflower oil (oil of choice)
2 garlic cloves, minced
2 slices ginger, cut thin (fresh)
3 cups of vegetable or bone broth
1 teaspoon of salt
1 cup shiitake or enoki mushrooms (or any preferred mushroom)
½ block firm tofu, cubed
2 tablespoons of sesame oil
2 tablespoons of soy sauce
teaspoon of rice vinegar
1 scallion, diced
