Best 5 Tofu Mushroom Soup Recipes

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Craving a comforting and savory meal? Look no further than this tofu mushroom soup, a delightful symphony of flavors and textures. This vegan and gluten-free soup showcases the earthy goodness of mushrooms and the protein-packed goodness of tofu, simmered in a rich and flavorful broth. Whether you're a seasoned vegan, a flexitarian, or simply seeking a healthier meal option, this recipe promises to satisfy your taste buds and nourish your body. In addition to the classic tofu mushroom soup, the article also includes variations such as a creamy version made with coconut milk and a spicy version featuring a zesty blend of chili peppers. So, get ready to warm your soul with a bowl of this comforting soup, available in three delicious variations to suit your preferences.

Let's cook with our recipes!

TOFU MUSHROOM SOUP



Tofu Mushroom Soup image

For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives

Steps:

  • Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
  • While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
  • Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
  • Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
  • Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
  • Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams

TOFU CREAM OF MUSHROOM SOUP



Tofu Cream of Mushroom Soup image

Make and share this Tofu Cream of Mushroom Soup recipe from Food.com.

Provided by tunamanphd

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces silken tofu
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon olive oil
8 ounces mushrooms, sliced thick (any type you like, I use button)
1 teaspoon dried thyme
1/2 cup sherry wine (not from the grocery store)
1 cup water
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Steps:

  • In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
  • Add mushrooms and thyme, saute 5 minutes.
  • Add sherry and simmer for an additional 5 minutes.
  • In a blender add silken tofu with the water. Blend until smooth.
  • Slowly add the blended tofu to the saucepan stirring thoroughly.
  • Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.

TOFU MUSHROOM RAMEN SOUP



Tofu Mushroom Ramen Soup image

This is a great vegetarian alternative! Use vegetable stock instead of beef if you want it to be truly meat free. This soup is full of flavors: sweet, salty, sour, and bitter. It's great for a chilly night.

Provided by apopova

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 12

3 tablespoons cooking oil, divided
10 ounces bok choy, stems and greens chopped and separated
3 green onions, chopped and divided
4 cloves garlic, minced
1 (32 ounce) carton beef stock
3 ½ ounces shiitake mushrooms, stemmed and sliced
2 (1.12 ounce) packages miso soup mix
2 tablespoons soy sauce
1 pound tofu, drained and cubed
2 tablespoons hoisin sauce
3 (3 ounce) packages ramen noodles
2 hard-boiled egg, sliced

Steps:

  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.
  • While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.
  • Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

Nutrition Facts : Calories 508 calories, Carbohydrate 32.6 g, Cholesterol 141.7 mg, Fat 30.1 g, Fiber 4.8 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 2098.5 mg, Sugar 11.1 g

JAPANESE MUSHROOM AND TOFU UDON NOODLE SOUP



Japanese Mushroom and Tofu Udon Noodle Soup image

This Japanese udon noodle soup with kimchi-miso broth is made with mushrooms and tofu. Top with roasted, peeled tomato halves, if desired.

Provided by Kevin Schmidt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 19

1 pound udon noodles
8 cups water
1 ounce dried kombu (dried kelp)
6 shiitake mushroom caps, thinly sliced
½ cup chopped kimchi
½ red bell pepper, cut into thin strips
4 green onions, sliced
3 tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin (Japanese rice wine)
2 tablespoons maple syrup
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 cloves fresh garlic, minced
1 lime, juiced
salt and ground black pepper to taste
2 tablespoons canola oil, or as needed
½ (14 ounce) package firm tofu, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse under cold water to stop the cooking; set aside.
  • Combine water and kombu in a large soup pot over medium heat; bring to a gentle simmer. Turn off heat and pour through a fine sieve or strainer. Pour broth back into the soup pot and discard the kombu. Add mushrooms, kimchi, bell pepper, green onions, miso, soy sauce, rice vinegar, mirin, maple syrup, ginger, sesame oil, garlic, lime juice, salt, and pepper. Bring to a simmer and cook for 15 minutes. Turn off heat and adjust seasoning, if necessary.
  • While soup is cooking, heat oil in a large skillet over medium-high heat. Add tofu cubes and fry on each side until browned, 1 to 2 minutes per side. Remove tofu to a paper towel-lined plate to drain. Add tofu to the soup.
  • Divide udon noodles amongst 4 bowls. Ladle the hot broth-tofu mixture over top and serve immediately.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 89.4 g, Fat 15.2 g, Fiber 2.8 g, Protein 16.1 g, SaturatedFat 1.5 g, Sodium 2018.5 mg, Sugar 11.2 g

TOFU MUSHROOM SOUP WITH GROUND PORK



Tofu Mushroom Soup With Ground Pork image

Make and share this Tofu Mushroom Soup With Ground Pork recipe from Food.com.

Provided by Hungry Happy Family

Categories     Pork

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

16 ounces bean curd, Firm Tofu cut in small cubes
1/2 lb ground pork
1 1/2 cups chicken broth
4 cups water
1/2 cup baby portabella mushrooms
1/2 cup carrot, julienne
1/4 cup parsley, chopped
1/4 cup scallion, sliced
1/8 cup red banana pepper, thinly sliced
2 tablespoons lipton onion and mushroom soup mix
1 -2 tablespoon fish sauce, taste
1 tablespoon ground garlic
1 teaspoon ground pepper
1 teaspoon ground ginger
1/2 teaspoon sesame oil, taste

Steps:

  • Add chicken broth, water and mushroom in a saucepan and bring to a broil.
  • Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
  • Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
  • Add scallion and sesame oil.
  • Serve hot.

Tips:

  • Choose the right tofu. For a creamy soup, use silken tofu. For a more substantial soup, use firm or extra-firm tofu.
  • Press the tofu before using. This will help to remove excess water and make the tofu more flavorful.
  • Sauté the mushrooms until they are browned. This will bring out their umami flavor.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
  • Season the soup to taste. Add salt, pepper, and other seasonings as desired.
  • Serve the soup hot, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Tofu mushroom soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tofu and mushrooms. With its creamy texture and savory flavor, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this tofu mushroom soup a try. You won't be disappointed!

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