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Enoki Mushroom Egg And Lemon Soup With Savory Baked Tofu Recipe

  • 46servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups vegetable broth

  2. 6 cups water

  3. 1/2-cup fresh squeezed lemon juice

  4. 1 package Enoki mushrooms

  5. 1Taspon lemon pepper

  6. 1 tablespoon of mushroom powder

  7. 1-tablespoon nutritional yeast

  8. 1-tablespoon turmeric

  9. 1 cup shredded carrot

  10. 1/2 cup red onion

  11. 1/2 cup fresh English peas

  12. 4 egg yolks or whole eggs it works well either way

  13. 1/2-cup wild rice and arborio rice mixed

  14. 3 tablespoons fresh cilantro and fresh parsley

  15. salt to taste

Instructions Jump to Ingredients ↑

  1. DIRECTIONS:

  2. Combine the fresh lemon juice with the water and vegetable broth.

  3. Add the mushrooms the grated carrots, red onion, the mushroom powder the turmeric and Nutritional yeast.

  4. Bring to a boil and simmer for 25 to 30 minutes add the cilantro, the parsley, and the peas remove from heat.

  5. Beat the eggs add some broth using a small ladle and whisk after each addition to temper the eggs add a half cup more of the broth and whisk.

  6. Slowly poor the egg mixture into the soup while whisking it should be thick at this point.

  7. Add the Tofu and turn heat back on low just to heat through making sure that it does not come to a boil or it will curdle.

  8. I like to serve with some fresh grated carrots as a garnish.

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