Tofu & Oyster Mushroom Soup with Shrimp

Tofu & Oyster Mushroom Soup with Shrimp

It started out as a Miso Soup until I realized that I don't have any miso paste. So I improvised.
Addition of Shrimp is not necessary if you don't have it.
Also Oyster mushrooms cook faster and taste sweeter but any mushroom will do. Adjust the cooking time accordingly.

Tofu & Oyster Mushroom Soup with ShrimpIt started out as a Miso Soup until I realized that I don't have any miso paste. So I improvised. Addition of Shrimp is not necessary if you don't have it. Also Oyster mushrooms cook faster and taste sweeter but any mushroom will do. Adjust the cooking time accordingly.

Summary

5150
  • Coursesoup
  • CuisineJapanese
  • Yield4 servings 4 serving
  • Cooking Time15 minutesPT0H15M
  • Total Time15 minutesPT0H15M

Ingredients

Vegetable broth
4 Cups
Tofu diced
500 Grams
Oyster Mushrooms diced
500 Grams
Ginger Paste
1 Teaspoon
Soy Sauce
2 Tablespoons
Tomato Ketchup
2 Tablespoons
Egg
1
Frozen Shrimp
250 Grams
Olive oil
1 Tablespoon
Green Onion chopped
2 Tablespoons

Steps

  1. Thaw and Saute the shrimp until pink. Keep aside
  2. Saute the mushrooms and tofu lightly in a pan
  3. Pour the broth into the pan, let it boil and then simmer
  4. after 5 minutes, add the cooked shrimp & ginger paste in. let it simmer for 5 - 10 minutes
  5. Meanwhile, mix the soy sauce and the tomato paste together and keep aside
  6. whisk the egg and slowly add to the broth while stirring. Let it simmer for 5 more minutes
  7. take about half cup of the broth and mix into the soy sauce/tomato ketchup paste until all the ingredients are well mixed
  8. add this mixture to the broth and stir. Leave for about a minute or so and take it off the gas
  9. spoon into bowls and serve garnished with green onions