Mushroom, Ginger and Scallion Broth Bowl

The Broth Kitchen • Recipe 23 • IndigoKoi Wellness, LLC

Tender mushrooms and scallions turn a ginger-scented broth into an easy starting point for a noodle supper.

Vegan brothy meal | Yield: 4 servings | Time: 30 minutes

Ingredients

• 1 tablespoon neutral cooking oil

• 8 ounces shiitake mushrooms, tough stems removed, caps sliced

• 1 tablespoon grated ginger

• 6 cups unsalted vegetable broth

• 8 ounces firm tofu, cubed

• 4 scallions, thinly sliced

• 1–2 teaspoons reduced-sodium tamari, optional

• 1 teaspoon toasted sesame oil, optional

Method

1. Cook mushroom caps in neutral oil for 6 minutes. Add ginger and stir 30 seconds.

2. Add broth and tofu. Bring to a boil, then simmer 12 minutes.

3. Add scallions and cook 2 minutes. Season with optional tamari and sesame oil.

Coach Winona’s kitchen note

Contains soy from tofu; sesame oil is optional. Choose gluten-free tamari if needed and add cooked rice noodles for a larger meal.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety