Black Pepper Tofu and Shiitake Mushroom Soup with Ginger Lemongrass Broth
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 6 cups water*
  • 6" raw ginger, sliced into ¼" rounds
  • 2 large garlic cloves, peeled
  • 8 four-inch pieces of lemongrass
  • 1 large jalapeño, sliced (or a few small red chilis, whole)
  • salt & pepper
  • cooking oil (about ⅓ cup)
  • 12 oz firm tofu, cubed to ½" cubes
  • 8 large shiitake mushrooms, sliced
Instructions
  1. In a large soup pot add the water, sliced ginger, whole garlic cloves, lemongrass (slightly smashed with the butt of a knife), hot pepper, and ¾ tsp salt. Bring to a simmer, and let cook for 15 minutes.
  2. While the broth is cooking, add ¼" of cooking oil to a frying pan over medium-high heat. Add the cut tofu and cook, turning once, until golden and crisped. When done, remove from the oil and toss with ½ tsp fresh ground black pepper. Set aside.
  3. In the same frying pan, oil discarded, cook the sliced mushrooms (in batches if needed) over medium heat. Leave ¼" between the mushrooms while cooking, allowing one side to brown slightly before turning over. Cook both sides until golden.
  4. To serve, add tofu and mushrooms to broth and enjoy!!
Notes
*If you have vegetable stock on hand, feel free to sub any/all of the water. It will definitely increase flavor — but then be careful on how much salt you add! You probably won't need much salt!
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/black-pepper-tofu-shiitake-mushroom-soup-ginger-lemongrass-broth/