Silken Tofu and Mushroom Stew

Silken Tofu and Mushroom Stew

The Silken Tofu and Mushroom Stew has become one of my go-to recipes for cozy evenings. It’s a dish that blends the delicate creaminess of silken tofu with the earthy richness of mushrooms. As I prepare this comforting meal, I can’t help but be reminded of the simple yet profound flavors that make Korean cuisine so beloved. The Silken Tofu and Mushroom Stew is not just a recipe but a warm hug on a chilly day, perfect for those moments when you need a bit of comfort without spending hours in the kitchen.

Crafting the Perfect Broth

The preparation of this stew begins with creating a flavorful broth. I start by soaking dried kelp and mushrooms in water, which rehydrates them and infuses the broth with deep, umami notes. Once the kelp and mushrooms have done their magic, they’re removed, and the mushrooms are sliced thinly to be added back to the pot later. As the broth simmers, the scent of garlic and soy sauce fills the kitchen, setting the stage for the main ingredients: silken tofu and more mushrooms. The Silken Tofu and Mushroom Stew comes together in just a few minutes, making it an ideal choice for a quick, nourishing meal.

Enhancing with Sesame and Scallions

What makes the Silken Tofu and Mushroom Stew truly special is the finishing touch of sesame seeds and sesame oil. These ingredients add a nutty aroma that perfectly complements the tofu and mushrooms. As I stir in the finely ground sesame seeds and drizzle a bit of sesame oil, the stew transforms into a dish that is both hearty and elegant. The chopped scallions add a fresh, vibrant crunch, completing the stew with a touch of color and flavor.

A Cozy, Nourishing Meal

Every bowl of this Silken Tofu and Mushroom Stew is a reminder of how simple ingredients can create something extraordinary. It’s a dish that brings warmth and satisfaction with every spoonful, perfect for any time of year but especially comforting during the colder months. Whether served alone or with a side of steamed rice, this stew is a testament to the beauty of uncomplicated, wholesome food.

Chef’s Notes- Silken Tofu and Mushroom Stew

• Broth Base Tips: Ensure the kelp and mushrooms are fully rehydrated to extract maximum flavor. If using kombu instead of kelp, adjust the amount to your taste as kombu can be more intense.
• Tofu Handling: Silken tofu is delicate, so handle it gently to avoid breaking it into pieces. If you use soft tofu instead, it might not be as silky but will still be flavorful.
• Flavor Adjustments: For a richer broth, consider adding a splash of rice wine vinegar or a dash of chili flakes to taste. This can enhance the umami and provide a hint of acidity or heat.
• Vegetable Additions: Adding vegetables like spinach, bok choy, or thinly sliced carrots can boost the nutritional content and add color to the dish. Ensure these are cooked just until tender to maintain their texture.
• Serving Suggestions: Serve the stew with a side of steamed rice or crusty bread. This helps to soak up the flavorful broth and makes for a more satisfying meal.

Silken Tofu and Mushroom Stew

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

15

minutes

Calories

150

kcal

Total time

25

minutes

Dive into the comforting flavors of this Silken Tofu and Mushroom Stew, a delightful dish that’s both simple and nourishing. With the earthy taste of mushrooms and the nutty aroma of sesame seeds, this stew is perfect for a cozy meal at home. It’s a quick and easy recipe that brings warmth to your table, inspired by the rich culinary traditions of Korean cuisine.

Ingredients

• Broth Base

• dried kelp 1 small piece (about 2-inch square)

• dried shiitake mushrooms 1 or 2 (sliced)

• Main Ingredients

• 1 package (11 ounces) silken tofu extra soft

• 1 tsp minced garlic

• 1 tsp soy sauce for soup

• black pepper Pinch

• Flavor Enhancers

• 1 to 2 tbsp finely ground sesame seeds or perilla seeds

• 1 tsp sesame oil or perilla oil

• 1 tbsp finely chopped scallion

• Alternative Ingredients:

• Dried Kelp: Can be replaced with a small piece of kombu.

• Shiitake Mushrooms: Substitute with button mushrooms or portobello mushrooms.

• Silken Tofu: Use soft tofu if silken tofu is unavailable.

• Soy Sauce: Tamari can be used for a gluten-free option.

• Sesame Seeds: Use ground flaxseeds as an alternative.

• Sesame Oil: Olive oil can be used if sesame oil is unavailable.

Directions

• Prepare Broth – In a small pot, combine the dried kelp and mushrooms with 1 cup of water. Let it sit for about 10 minutes to rehydrate the mushrooms faster.
• Boil Broth – Bring the pot to a boil over medium heat and then reduce to medium heat. Boil for 5 to 7 minutes. Remove the kelp and mushrooms from the pot.
• Slice Mushrooms – Once cool enough to handle, cut the mushrooms in half and thinly slice them before adding them back to the pot.
• Incorporate Flavor Enhancers – Add the silken tofu, minced garlic, soy sauce, and black pepper to the pot. Bring it to a boil over medium heat and cook for 3 to 4 minutes. Stir in the ground sesame seeds and let it boil for another minute or two.
• Finish Stew – Drizzle sesame oil over the stew and add the chopped scallion right before turning off the heat.

Equipment

• Chef’s Knife
• Cutting Board
• small pot
• measuring cups and spoons

Nutrition Facts

• Calories: 150kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 150mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 1g
• Protein: 10g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 10mg
• Iron: 8mg

FAQs- Silken Tofu and Mushroom Stew

Can I use fresh mushrooms instead of dried ones?

Yes, you can use fresh mushrooms if dried ones are not available. Simply skip the soaking step and add the fresh mushrooms directly to the pot. Fresh mushrooms will cook faster, so adjust the cooking time accordingly.

What can I substitute for silken tofu if I can’t find it?

If silken tofu is unavailable, you can use soft tofu. It won’t be as silky but will still work well in the stew. For a firmer texture, you might want to press the tofu slightly to remove excess moisture.

Is there a gluten-free alternative to soy sauce?

Yes, you can use tamari as a gluten-free alternative to soy sauce. It provides a similar flavor profile and works well in this recipe.

How can I make the stew spicier?

To add spice, incorporate a dash of chili flakes or a small amount of hot sauce. Adjust the quantity to your taste preference and stir it in just before finishing the stew.

Can I freeze this stew for later use?

Yes, this stew can be frozen. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and reheat gently on the stove.