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Broccoli Stems in Mushroom Broth

Author: melinmac

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

You can sub soy sauce for the tamari, of course, but then it wouldn't be gluten-free.