Improvised Asian Soup

This is what I made for dinner last night. I didn’t follow a recipe, I just improvised. It turned out pretty good.

4 cups of water
2 vegetable bouillon cubes
1 tablespoon of sesame oil
1 tablespoon of tamari
4 dried oyster mushrooms, ground up in a coffee grinder
2 big pinches of dried wakame seaweed
1 green onion, chopped
2 ounces of tofu, cubed

I just brought the water to a boil and added all of the ingredients in the order listed above. It made enough for two big helpings of soup, one for dinner last night and one for lunch today.

I think I’ll try making some variations on this soup, such as substituting different kinds of mushrooms for the oyster mushrooms, or using less vegetable bouillon, or adding a little bit of chili paste. The possibilities are endless.


2 responses to this post.

  1. Sounds yummy. Where do you get oyster mushrooms?


  2. I got them at Whole Foods. They have a pretty big selection of dried mushrooms.


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