Q: Can I use a different type of mushroom in this recipe?
A: Yes, you can substitute other mushrooms, but matsutake mushrooms provide a unique flavor.
Q: How important is the chicken juice in this recipe?
A: The chicken juice is crucial as it adds a rich and savory flavor to the soup, making it the soul of the dish.
Q: Is it necessary to blanch the tofu and mushrooms before cooking?
A: Yes, blanching helps to remove impurities and improve the texture of both tofu and mushrooms.
Chicken Juice, Matsutake Mushroom, Tomato, and Tofu Soup
Notes
Ingredients:
- Matsutake mushrooms: 300g
- Tofu: 1 block
- Tomatoes: 500g
- Garlic: 20g
- Cilantro: 2 sprigs
- Oil: 1 tablespoon
- Bone broth: as needed
- Salt: 1 teaspoon
- Matsutake chicken juice: 2 tablespoons
- Wash and dice the tomatoes. Set aside.
- Clean the matsutake mushrooms and blanch in boiling water. Then, cool them in cold water and drain.
- Cut the tofu into even cubes and blanch. Cool in cold water and then drain.
- Heat oil in a pot and sauté garlic slices until fragrant.
- Add tomatoes and cook on high heat until they release their juice.
- Add mushrooms and stir-fry quickly on high heat.
- Gently stir in the tofu cubes.
- Add bone broth and bring to a boil on high heat.
- Once the soup boils, add matsutake chicken juice and salt for seasoning.
- Sprinkle cilantro before serving.
- Serve the delicious Matsutake Chicken Juice, Mushroom, Tomato, and Tofu Soup in a bowl.
- Enjoy the tender mushrooms and silky tofu, enhanced by the nutritious and flavorful matsutake chicken juice.
- Rich in protein from tofu and chicken juice.
- Contains vitamins and minerals from tomatoes and mushrooms.
- Low in calories, suitable for a healthy diet.
