Equipment
Ingredients
Broth Base
- 20 g dried shiitake mushrooms
- 15 g dried porcini mushrooms
- 1000 ml water, boiling
Aromatics and Body
- 15 ml neutral cooking oil
- 15 g garlic, minced
- 15 g ginger, minced
- 150 g white mushrooms, sliced 5mm thick
- 150 g cremini mushrooms, sliced 5mm thick
- 300 g firm tofu, cut into 1.5cm cubes
Seasonings and Garnish
- 45 ml soy sauce
- 5 ml toasted sesame oil
- 1 g white pepper, finely ground
- 20 g scallions, thinly sliced
- salt
Nutrition (per serving)
Method
Place the dried shiitake and dried porcini mushrooms in a heatproof bowl. Pour the 100°C/212°F boiling water over them, ensuring they are submerged. Let steep for 20 minutes.
Remove the rehydrated mushrooms from the liquid, squeezing gently over the bowl to extract excess water. Slice the mushrooms thinly, discarding any tough shiitake stems. Strain the remaining soaking liquid through a fine mesh strainer to remove any grit, reserving the liquid.
Heat the neutral cooking oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the minced garlic and ginger, sauteing until highly fragrant but not browned, about 1 minute.
Increase the heat slightly. Add the sliced white mushrooms and cremini mushrooms to the pot. Sauté until they release their moisture and begin to brown lightly, about 5 minutes.
Pour the reserved strained mushroom liquid into the pot, scraping up any browned bits from the bottom. Add the sliced rehydrated mushrooms, soy sauce, and white pepper. Bring the mixture to a gentle boil at 100°C/212°F, then reduce the heat to low.
Gently fold the cubed firm tofu into the broth. Simmer uncovered for 10 minutes to allow the tofu to absorb the flavors without breaking apart.
Remove the pot from the heat. Stir in the toasted sesame oil. Taste the broth and adjust the seasoning with salt if necessary. Ladle into bowls and garnish with sliced scallions.
Chef's Notes
- Combining both dried and fresh mushrooms builds layered umami. The dried varieties provide a deep, concentrated backbone, while the fresh mushrooms add bulk, texture, and a brighter earthiness.
- Do not skip straining the soaking liquid. Wild and dried mushrooms naturally retain trace amounts of forest floor debris that will ruin the delicate mouthfeel of the soup if left unchecked.
- White pepper is essential here; it provides a floral, lingering heat that black pepper cannot replicate, cutting through the dense savory notes of the broth.
- For an even clearer consomme-style broth, avoid stirring the soup completely once the soaking liquid is added, allowing any fine particles to sink to the bottom of the pot.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 3 months — Freezing will change the texture of the firm tofu, making it spongy. Remove the tofu before freezing if this texture is undesirable.
Reheating: Reheat gently on the stovetop over medium-low heat until simmering.
