⏱ 20 min active 🔥 211 kcal 💪 22 g protein 🍃 6 g fiber 🥗 4 servings
Pictorial Instructions
Add daikon radish, tofu, shiitake mushrooms, and wood ear mushrooms to a large pot. Add broth or water and soy sauce, cover and bring it to a boil on high heat, takes about 10 minutes. Turn heat to medium-low, let it simmer for another 30 minutes. Add MSG and sesame oil and serve.
Tips
1 Rehydrating wood ear mushrooms: When rehydrating them at room temperature for prolonged time, certain bacteria and toxins can built up if contaminated. To ensure food safety, I would recommend:
Only soak enough for one meal and use them right away.
Soak in cold water for 30 minutes at room temperature and cook, do not leave it at room temperature for more than 2 hours.
Soak in boiling hot water for about 10 - 20 minutes and use.
Soak in cold water in the fridge for up to 24 hours.
Discard if they feel slimy after soaking.
2 Rehydrating dried shiitake mushrooms: I always have dried shiitake mushrooms in my pantry. They are not only easy to store, but also have an intense concentrated umami flavor.
Depending on their size and thickness, soak in cold water at room temperature for 1-2 hours and use immediately.
Soak them in the fridge for 2-3 hours or up to 1 day.
To check if they are fully rehydrated, gently squeeze and feel the stem and it should be soft.
If you are in a hurry, soak them in water for about 5-10 minutes then microwave the mushroom with the soaking water for about 1-2 minutes.
Save the soaking liquid and use it as broth.
3 Change it up: If you don't have daikon radish, carrots would also work. You can also add other types of fresh or dried mushrooms to this dish to make it more flavorful.
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