Mushroom tofu broth

Zingy mushroom & tofu broth

This simple Asian broth is packed full of fragrant flavours

, 12 November 2016

(6 votes)

Zingy mushroom & tofu broth

  • 25 Mins

  • Serves: 4

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Nutritional Info
Each 300g serving contains

  • Energy

    402KJ

    96KCAL

    5%

  • Fat

    7.2g

    low

    10%

  • Saturates

    1.2g

    low

    6%

  • Sugars

    1.5g

    low

    2%

  • Salt

    1.50g

    med

    25%
of your reference intake.
Typical energy values per 100g: 134kJ/32kcal.
Ingredients
  • 1/2 x 340g pack Morinaga Silken Firm Tofu, drained
  • 1tbsp groundnut oil
  • 1tbsp sesame oil
  • 4 spring onions, trimmed and sliced
  • 1 red chilli, deseeded and finely chopped
  • 1cm piece root ginger, peeled and grated
  • 115g shiitake mushrooms, sliced
  • 115g chestnut mushrooms, sliced
  • 1 vegetable stock cube
  • 2tbsp reduced-salt soy sauce
  • 4 star anise
  • Coriander leaves, to serve
Method

  • Cut the tofu into small cubes, put on a piece of triple-thickness kitchen paper and cover with another 3 layers. Press gently with the palm of your hand to remove some of the excess moisture.

  • Put half of both oils in a frying pan and cook the tofu for 5-10 mins until it starts to colour, then set aside to drain on clean kitchen paper.

  • Meanwhile, heat the rest of the oil in a large pan and cook the spring onions, chilli and ginger over a low heat for 5 mins, stirring often.

  • Add the mushrooms, stock cube, soy sauce, star anise and 1L water. Heat until simmering, then partially cover the pan and simmer for 5 mins.

  • Add the tofu and simmer gently for another 5 mins. Sprinkle with coriander leaves and serve.