Tofu and Lobster Mushrooms in Ginger Broth | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Tofu and Lobster Mushrooms in Ginger Broth

Lobster mushrooms give this dish a unique taste, but shiitake, porcini, or other mushrooms would be tasty too.

1/2 ounce dried lobster mushrooms (may use shiitake or other mushrooms)
1 1/2 cups water
1 tablespoon ginger root, minced
1 clove garlic, minced
1/8 teaspoon red pepper flakes (or to taste)
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon mirin or rice wine
8 ounces firm tofu, cut into cubes
1 tablespoon mellow white miso

In a medium-sized saucepan, simmer the mushrooms in the water for 30 minutes. Remove the mushrooms to a cutting board and pour the mushroom broth through a fine-mesh strainer into a 2-cup measuring cup. Add enough water to reach the 2-cup mark, and return the broth to the pan. Chop the mushrooms and add them to the pan, along with all ingredients except the miso.

Simmer on very low for 15 minutes. Stir miso into 1/4 cup water until it forms a smooth paste and add it to the tofu. Stir gently and return to heat for about 1 minute, and then serve over soba noodles or whole grain, garnished with sliced green onions.

Makes three servings. Per serving: 110 Calories (kcal); 4g Total Fat; (29% calories from fat); 8g Protein; 13g Carbohydrate; 0mg Cholesterol; 935mg Sodium; 1g Fiber. Weight Watchers 2 Points

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.