Name: Shiitake, Tofu, and Mustard Greens Soup
Total time: 1 h 45 min
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)

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 be adding fresh shiitake mushroom caps later, we tossed in the tough stems to bring even more depth and mushroom flavor. After straining, our broth was aromatic, but needed punch and a little sweetness, which we got from a splash of rice vinegar. We then considered what to stir in. We wanted a vegetable-focused soup, but with bold flavor. So we added sliced shiitake mushroom caps, which reinforced the mushroomy broth, and a hefty amount of mustard greens, which gave a wonderful wasabi-like back note that really perked up our soup. In lieu of noodles, we added tofu cubes to ensure our soup was satiating. A sprinkle of sliced scallions lent a fresh, clean bite.

Before You Begin

Some tasters enjoyed a drizzle of chili oil to ramp up the spicy flavor, but it is completely optional.

Instructions

Heat oil in large saucepan over medium-high heat until shimmering. Stir in onion and ½ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in ginger and garlic and cook until lightly browned, about 2 minutes.

Stir in broth, water, reserved mushroom stems, dried mushrooms, and soy sauce and bring to boil. Reduce heat to low, cover, and simmer until flavors meld, about 1 hour.

Strain broth through fine-mesh strainer set over large bowl, pressing on solids to extract as much broth as possible; discard solids. Wipe saucepan clean with paper towels and return strained broth to saucepan.

Stir in sliced mushrooms, tofu, mustard greens, and vinegar and cook until mushrooms and tofu are warmed through and greens are wilted, about 3 minutes. Sprinkle individual portions with scallions and drizzle with chili oil, if using. Serve.