Mushroom-Sesame-Tofu Soup

READY IN: 50mins
Recipe by Folk Dancer

This recipe is from "New Recipes from Moosewood Restaurant." It is easy enough that I was able to make it without creating a large mess to clean up, which is not often the case. We had a big Sunday dinner yesterday and only wanted something light for supper. This along with some bread was perfect.

Top Review by Jylicious

The previous reviewer couldn't believe no one had reviewed this recipe yet, and I can't believe I'm the first one reviewing it since 2006! This is a fantastic recipe. I've had this cookbook since the late 90s, and this page is quite splotched from much use. It has been one of our favorite recipes over the years. It's especially good during the fall and winter; very hearty and flavorful. I served it tonight to my 11-year-old son, and he raved about it, saying it was one of the most delicious soups he'd ever tasted, and he's a meat lover who tends to make fun of vegan food. It's a forgiving recipe; I used a large can of diced tomatoes that didn't come to 4 cups, and 10 oz. of mushrooms because that's what came in the pack. You will love this soup.

Ingredients Nutrition


  1. Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
  2. Add the celrey and sauté for another 5 minutes.
  3. Add the mushrooms, reduce the heat, and cook for 10 minutes.
  4. Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
  5. Simmer for 20 minutes.
  6. Add the tahini and peanut butter.
  7. Stir until peanut butter has dissolved.
  8. Add the tofu and simmer over low heat for 20 minutes.
  9. Stir periodically to make sure nothing is sticking to the bottom of the pan.

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