Wild Mushroom Soup With Tofu And Water Chestnuts

Mar 17

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Warm up your evenings with this Wild Mushroom Soup with Tofu and Water Chestnuts—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.

MushroomsMirinChestnutsGingerTofuGrateful Issue 14