Wild Mushroom Soup with Tofu and Water Chestnuts
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A delightful blend of earthy mushrooms, silky tofu, and crisp water chestnuts. This comforting soup is rich in flavour yet light, perfect for a nourishing meal any day of the week. Easy to prepare and packed with wholesome ingredients, it’s a must-try for mushroom lovers and those seeking a gluten-free, vegetarian-friendly option. Enjoy the perfect balance of textures and taste in every spoonful.
Ingredients
2 tablespoons salted butter
2 cloves garlic, minced
2 ½ cups assorted wild mushrooms, sliced
1 teaspoon sea salt
3 cups good quality chicken or vegetable stock
3 tablespoons mirin
1 teaspoon ginger, minced
1 teaspoon garlic chives, minced, plus more for garnish
1 4-ounce package firm tofu, drained and cubed
6 fresh water chestnuts, peeled, sliced
Freshly ground pepper, to taste
Directions
Melt butter in media saucepan over medium-low heat. Add garlic, mushrooms and salt, cook 3-minute or until mushrooms are soft. Add stock, mirin, ginger, and chives; simmer for 10 minutes. Add tofu and water chestnuts. Cook 2 to 3 minutes longer or until tofu is heated through. Season with pepper and garnish with remaining garlic chives. Serves 2 - 4.
