Broccoli Stems in Mushroom Broth checks my boxes. We have a compost pail in our kitchen, which saves me from no end of guilt about food waste. But I still try to survey the crisper for ideas when meal planning to ensure that I don’t end up composting what could be used instead. Waste not, want not.
I wish I could say that I, like Ina, keep a stash of homemade stocks in the pantry, but the effort just seems too fussy and time-consuming – one of the many things that I thought I’d get around to when I retired, but that I still can’t find the time to do.
I avoid composting the broccoli stems, and the mushroom broth is rich and satisfying, without much effort. Plus, the scalloped edges of the broccoli are so pretty, and the sliced morels are so elegant.
The additional ingredients in this Broccoli Stems with Mushroom Broth are simple. Tofu, garlic, ginger, and tamari. Fish sauce, rice noodles, fresh herbs. I use dried morels here, but you could use any dried mushrooms. Porcini would be nice and earthy. I use scallions and chives, but leeks would be wonderful too. Just don’t omit the fish sauce!
It’s surprising how such basic ingredients produce such a complex bowl of flavors. It’s best to let the soup cool a bit before serving it so that you can savor the capriciousness of each slurp – alliums and cilantro, mushrooms, and noodles. The broccoli nearly melts into the broth – there’s no need to peel the stalks if you’ve sliced them thin enough.
Broccoli Stems in Mushroom Broth
Ingredients
- 1 ounce dried morels (about 1 cup)
- 1 head garlic
- 1 knob fresh ginger
- 8 ounces fresh shiitakes
- 8 ounces button mushrooms
- broccoli stems (from 2 heads)
- 4 T tamari (see note)
- 1 block firm tofu
- 8 ounces rice noodles (vermicelli)
- 2 T fish sauce
- 1/2 cup chives, scallions, and cilantro (for garnish)
- additional fish sauce, tamari, and sesame oil (to taste)
Instructions
- Reconstitute the dried morels – Place the dried mushrooms in a heat-proof bowl and cover with boiling water. Let sit for about 30 minutes, stirring occasionally so that the mushrooms release any sand that's clinging to them. Line a strainer with cheese cloth and place it in/over a bowl. Pour the mushrooms and broth into the strainer and capture the broth. Pick out the mushrooms and slice them. Set aside.
- Prep the veg and tofu – Cut the head of garlic in half. Slice the ginger. Pull the stems off of the shiitakes and the button mushrooms, and reserve for making the broth. Slice the shiitakes and quarter the button mushrooms. Pull the leaves off of the broccoli stems and cut the stalks into thin slices. Set aside. Chop the tofu into 1/2" cubes.
- Build the broth – Combine the mushroom broth with enough water to make 9 cups of cooking liquid and add to a soup pot. Add the mushroom stems, garlic, and ginger slices. Bring to a boil, then turn down the heat and simmer for 30 minutes.
- Simmer the broccoli and tofu – Strain the solids from the broth. Add the tofu, the sliced morels and broccoli stems, and the tamari. Simmer for another 30 minutes.
- Sauté the shiitakes and button mushrooms – While the broth is simmering, add the mushrooms to a pan with 2 T water and 1 t salt. Stir and cover. Cook until the mushrooms are soft and silky, then uncover, and cook until the water has evaporated.
- Add the sautéed mushrooms and rice noodles to the broth and simmer – Add the sautéed mushrooms and rice noodles, and simmer for 10 minutes. Add the fish sauce off the heat.
- Garnish and serve – Ladle the soup into individual bowls and garnish each bowl with the chopped chives, scallions, and cilantro. Serve with condiments (additional fish sauce, tamari, perhaps some sesame oil) so that your guests can tailor the flavor profile to their liking. Enjoy.
Notes
