Tofu, mushroom, and veggie noodle soup
(vegan, opt. gluten free, contains soy)
by Sean Kinlin
This is a highly modified version of a recipe by Nava Atlas. It makes a large amount – if you don’t need or want this much soup, you can reduce the recipe by half, or freeze some of it for a cold winter night. If you want some additional heat, you could also add chili oil (or whatever else you might have to hand).
Prep time: 15 minutes
Cook time: 15 minutes
Makes 12 servings.
14 cups water
2 tablespoons sugar
4-5 tablespoons soy sauce (opt. gluten-free)
2 tablespoons rice vinegar
.75 to 1 cup daikon radish, diced large
4 tablespoons grated ginger root
1 pound shiitake mushrooms, stemmed and chopped
1 medium to large bunch mustard greens, washed and chopped
1 medium to large head tatsoi, stemmed, washed, and lightly chopped
3 blocks firm (or extra firm) tofu, cut into half-inch cubes
2 tablespoons dark sesame oil
2 pounds noodles of your choice (we use a mix of wide lo mein and thin rice vermicelli)
ground black pepper to taste
Put water in a large pot. Add sugar, soy sauce, vinegar, daikon, ginger, and mushrooms. Turn heat on high and bring to a boil. Reduce heat slightly and let cook for 5 minutes. Add chopped mustard and tatsoi, and cook another 5 minutes or more, until greens are good and soft. Add tofu and stir, then turn off heat. Add sesame oil to finish.
Cook noodles separately according to package directions.
Put some noodles in a bowl and ladle the soup over them. Add some pepper if desired. Store this soup and the noodles separately, as otherwise the noodles absorb too much liquid.
Reheat each part separately and combine in bowls whenever serving.
This soup freezes well.