shogun style onion soup
Lately, I’ve been getting a kick out of reimagining some of our family’s favorite restaurant meals. So much so, that I’m considering adding a whole restaurant knock-off section to the website. A la, quick tips or baking with avy.
This particular soup is based of the onion soup served at shogun, at the start of your meal. I kept all the important items; tofu, mushrooms, green onions, and crispy onions, but upped the amount, so that you always get a bite of something— our biggest (and only) complaint about the shogun version. Not enough of the good stuff.
It’s the perfect starter item, but also stands on it’s own for a meatless monday meal.
Ingredients:
2 Tbsp sesame oil
4 cups veggie stock
1/2 a pack of extra firm tofu, cut in small cubes
1 tsp minced garlic
4 green onions, whites and greens, sliced
1 clamshell of shiitake mushrooms, stemmed and sliced
crispy onions (store bought or homemade)
Directions:
In a heavy bottomed soup pan, heat oil over medium heat. Once shimmering, add the white part of the sliced onions, and garlic. Make sure to stir constantly so garlic doesn’t burn. About 2 minutes.
Add sliced mushrooms and 1/2 tsp salt. Stirring occasionally, until mushrooms have released moisture.
Add veggie stock and bring to a boil. Reduce heat to low. Add tofu cubes.
Let simmer for 15 minutes to impart flavor to tofu.
Just before serving add in onion greens. Top each bowl with a handful of crispy onions.