Meatless meals are good for everybody. Eating less meat is linked to better health and reduced incidence of many diseases, and you certainly won’t hear any complaints from Mother Nature. I have made a simple version of this soup since my university days (another reason to go meatless, you’re welcome wallet), but decided to add organic tofu to it to add some protein, texture, and substance to appeal to my carnivore husband. I apprehensively served it to him for dinner last night, watching for the ‘where is the meat’ expression. To my delight he gulped up two bowls of it and refused the banana bread I made for a treat saying he was ‘too full’. Mission accomplished.
Miso is high in sodium but adds so much flavour. It is a traditional Japanese seasoning made from fermented soybeans and often other ingredients such as barley or rice. Not only does it taste delicious, it is also a source of protein and some vitamins and minerals. I used a ‘Mugi Miso’ that includes fermented barley for added flavour and depth, but you can use whichever miso paste you prefer. If you want to make it vegan substitute more olive oil for the butter and vegetable stock in place of chicken stock.
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 1 shallot, finely diced
- 3 cloves garlic, crushed
- 1/2 cup dry white wine
- 6 cups mixed sliced mushrooms
- 1 Tbsp. chopped fresh thyme
- 1.5 L chicken broth
- 2 Tbsp. miso paste (I used Mugi Miso)
- 1 package (350g) firm tofu, diced into 1/2″ squares
- Heat the olive oil and butter on medium heat in a heavy stockpot until the butter melts.
- Add the shallot and garlic and saute until they are transparent and just starting to turn golden.
- Add the wine and cook until it is reduced by half, about 3 minutes.
- Add the mushrooms and thyme and cook until the mushrooms are soft, about 8-10 minutes.
- Stir in the miso paste, broth and tofu and simmer for approximately 20 minutes on low-medium heat.
- Season to taste with salt and pepper.