Shiitake, Tofu, and Mustard Greens Soup

Name: Shiitake, Tofu, and Mustard Greens Soup
Yield: Serves 6
Ingredients: 1 tablespoon, expeller-pressed canola oil; 1 , onion, chopped; , Salt; 1 (4-inch) piece, ginger, peeled and sliced thin; 5 , garlic cloves, smashed; 4 cups homemade or low-sodium chicken or, vegetable broth; 4 cups, water; 8 ounces, shiitake mushrooms, stemmed and sliced thin (stems reserved); ½ ounce dried, shiitake mushrooms, rinsed; 2 tablespoons, low-sodium soy sauce; 14 ounces, firm tofu, cut into ½-inch pieces; 8 ounces, mustard greens, stemmed and cut into 2-inch pieces; 2 tablespoons, rice vinegar; 3 , scallions, sliced thin; , chili oil (optional)

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We wanted a clean-tasting but deeply satisfying soup full of umami, but without skyrocketing sodium levels.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES6

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

We started by infusing chicken broth with generous amounts of ginger and garlic as well as dried shiitake mushrooms to build an aromatic backbone. Then we added just enough low-sodium soy sauce to contribute savory character. Since we would...

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