Mushroom-Sesame-Tofu Soup
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.
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil or 2 tablespoons peanut oil
- 1 1⁄2cups chopped onions
- 1teaspoon grated ginger
- 3
- 8ounces sliced mushrooms
- 1⁄8teaspoon cayenne pepper
- 1⁄2teaspoon salt
- 2
- 4
- 1
- 2tablespoons tahini
- 3tablespoons peanut butter
- 1
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DIRECTIONS
- Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
- Add the celrey and sauté for another 5 minutes.
- Add the mushrooms, reduce the heat, and cook for 10 minutes.
- Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
- Simmer for 20 minutes.
- Add the tahini and peanut butter.
- Stir until peanut butter has dissolved.
- Add the tofu and simmer over low heat for 20 minutes.
- Stir periodically to make sure nothing is sticking to the bottom of the pan.
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