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Tofu Soup
INGREDIENTS:1 cup dried whole shiitake mushrooms
1 clove garlic, minced
1 cup chopped red onion
1 Tbsp. soy oil
32 oz. chicken broth
12 oz. silken tofu, cubed
1 Tbsp. soy sauce or fish sauce
2 Tbsp. sliced green onion tops DIRECTIONS:Soak dried
mushrooms in boiling water 1 hour or overnight. In a large
saucepan, cook onion and garlic in hot oil until tender. Add broth,
tofu and soy sauce. Bring to boiling, reduce heat and simmer 5
minutes. Serve sprinkled with green onion. SERVINGS:4 to 6
servingsFrom:Chef Mich'l Foley, Printer’s Row, Chicago
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