RECIPE: Mushroom Tofu Soup

INGREDIENTS

• ¼ cup olive oil
• 4 cloves garlic, thinly sliced, plus one for grating
• salt and pepper to taste
• 1 pound mixed mushrooms (oyster, maitake, baby bella, shiitake) cut or torn into bite-sized pieces
• 1 medium leek or 6 scallions, thinly sliced
• 3 tbsp soy sauce, plus more
• 1 tbsp white or rice wine vinegar, plus more
• 12oz soft or silken tofu
• crushed red pepper flakes, chili oil, chili crisp, toasted sesame oil (optional)

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METHOD

1. Heat oil in a large pot over medium heat. Add sliced garlic and cook until lightly golden brown. Remove and set aside garlic. 
2. Add mushrooms to the pot and season with salt and pepper. Cook, tossing occasionally until they’re nicely and deeply browned. Add crushed red pepper flakes (optional).
3. Add about ¾ of the leeks or scallions to the pot and cook a minute or two, just to soften slightly. Add soy sauce, letting it bubble and reduce slightly for a few seconds before adding the vinegar, the finely grated clove of raw garlic, and 5 cups of water. Season this with more pepper and bring to a simmer. Let the soup gently simmer for about 5–10 minutes or so.
4. Break off large pieces of the tofu and gently lower them into the broth to lightly poach. Cook 5–10 minutes without disintegrating the tofu.Season with vinegar and soy sauce to taste.
5. Serve with a bit of the raw leeks or scallions, the toasted garlic, and the optional toppings.

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INGREDIENT: Tofu

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