How to Make Mushroom Tofu Soup
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How to make mushroom tofu soup

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Looking for a quick and easy vegan soup recipe? Try our muchroom soup recipe! With just a few simple ingredients, you can make a delicious and healthy meal in no time. Want more vegan meal ideas? Check out our cook book for even more amazing recipes!   • link on Bio!
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Ingredients:
 • 4 cups water
 • 1 teaspoon hondashi powder
 • ¼ cup wakame seaweed cut or broken into smaller ½ inch pieces
 • 8 ounces tofu drained and cut into ½ inch cubes or smaller
 • 4 tablespoons gluten free miso paste white, yellow, or red miso (You can also use regular, not gluten free miso paste as well)
 • 1 stalk green onion thinly sliced (optional)

Instructions:
 • Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
 • Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
 • Turn off the heat and use a strainer to dissolve the miso paste into the soup.
 • *If you don't have a strainer, you can scoop out a small amount of soup to dissolve t
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Ingredients 
 • pork belly, thinly sliced 
 • 1/2 onion, sliced
 • 4 cloves garlic, minced
 • 3 shittake mushrooms, rehydrated and sliced
 • 1 cup kimchi with a few tbsp juice
 • 2 cups water or broth (1 used the water from rehydrating the shiitake mushrooms)
 • 1 tbsp gochujang
 • 2 tsp gochugaru (adjust spice to taste)
 • sprinkle of msg
 • 1 tsp sugar
 • 1-2 tsp fish sauce
 • 2 green onions, sliced
 • 1/2 block tofu (I used medium firm)
 • enoki mushrooms

Serve with a side of rice. 

Credits to @bamboooyah
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I was in no condition to film a recipe but all I craved last week was spicy, hot and soupy foods so I had to make one of my favourite Korean stews—순두부 or sundubu jiggae 🍲

A lot of popular tofu stew restaurants offer a vegan version of this spicy stew, and it’s pretty simple to make vegan at home, too!

All you need is a vegetable based dashi (I like using mushrooms, kombu and a few other veggies for sweetness), some silken tofu, kimchi and basic soup ingredients.

If you’re feeling stuffy, I promise this one will clear you up quickly, and even if you’re not crazy about spice I included some notes about how to modify 🙂

Ingredients
 • 1 tbsp neutral oil
 • 1-2 tsp gochugaru korean chili flakes
 • 3 cloves garlic minced
 • 1/2 yellow onion chopped
 • 1/4 cup vegan k
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45min · 4 servings       • 1 tbsp hot sesame oil  • 2 tbsp minced ginger/garlic  • 1/2 cup sliced mushrooms  • 1/2 cup chopped green onion  • 4 cups water or vegetable broth  • 1/4 cup firm or silken tofu (cubed)  • 1 sheet nori (dried seaweed, cut into strips  • 3-4 tbsp miso paste  • salt or soy sauce to taste
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