How to Create a Delicious Chicken Juice, Matsutake Mushroom, Tomato, and Tofu Soup?

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

Instructions:

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.