Best 7 Tofu Mushroom Soup With Ground Pork Recipes

TOFU AND PORK STIR-FRY

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

JAPANESE SOUP WITH TOFU AND MUSHROOMS

Steps:

• In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

PORK TOFU CASSEROLE (TAIWAN MUSHI)

Steps:

• Preheat the oven to 350F.
• Cut the tofu into 1-inch cubes or rectangular pieces. Line the bottom of a pan with the tofu (can use a 2-3 quart casserole pan or we like using a 10-inch cast iron pan). Set aside.
• In a saucepan over medium heat, saute the ground pork until browned.
• Add the onions, mushrooms, and water chestnuts. Cook for 3-4 minutes, until the onions soften.
• Add the soy sauce, sake, and mirin. Cook for 1 more minute.
• Pour the pork mixture over the tofu.
• Beat the eggs (use 3 eggs for a smaller pan and 4 or 5 eggs if using a larger pan). and pour the eggs evenly over the pork mixture.
• Sprinkle the green onions on top.
• Cover the pan with foil and bake for 30 minutes.
• Remove from the oven. Let cool for 5 minutes (this will make it easier to slice). Then slice, serve, and eat with rice!

TOFU MUSHROOM SOUP

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.

TOFU MUSHROOM SOUP WITH GROUND PORK

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.

TOFU CREAM OF MUSHROOM SOUP

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.