Tofu and Lobster Mushrooms in Ginger Broth

Name: Tofu and Lobster Mushrooms in Ginger Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: Global
Ingredients: 1 clove garlic, minced; 1 Tbsp ginger root, minced; 14 grams dried lobster mushrooms (may use shiitake or other mushrooms); 1 Tbsp mellow white miso; 0 teaspoons red pepper flakes (or to taste); 1 Tbsp mirin or rice wine; 2 Tbsps soy sauce; 1 teaspoon sugar; 227 grams firm tofu, cut into cubes; 355 milliliters water

Tofu and Lobster Mushrooms in Ginger Broth is a gluten free and vegan recipe with 3 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 82 calories, 7g of protein, and 2g of fat. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up rice wine, mellow miso, lobster mushrooms, and a few other things to make it today. fatfreevegan.com.

Instructions

Remove the mushrooms to a cutting board and pour the mushroom broth through a fine-mesh strainer into a 2-cup measuring cup.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Cutting Board

Measuring Cup

Sieve

Add enough water to reach the 2-cup mark, and return the broth to the pan. Chop the mushrooms and add them to the pan, along with all ingredients except the miso. Simmer on very low for 15 minutes. Stir miso into 1/4 cup water until it forms a smooth paste and add it to the tofu. Stir gently and return to heat for about 1 minute, and then serve over soba noodles or whole grain, garnished with sliced green onions.

Ingredients you will need

Green Onions