The polar vortex is back and with it brings frigid single digit temperatures. So a nice hot soup was just what the Doctor ordered. I tried making the Japanese Tofu and Mushroom Soup. This recipe was one of the simplest recipes I have tried so far. I used Shiitake mushrooms, but you could try any mushrooms you like. I like the meatiness that the Shiitakes provide to a simple dish.

Recipe for Tofu and Mushroom Soup: Slow Cooker (Crock-Pot)
Prep time: 
Cook time: 
Total time: 
Recipe for Tofu and Mushroom Soup
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • ½ inch ginger grated
  • 4 oz. tofu, cut into ½ inch cubes
  • 3 oz shiitake mushrooms, thinly sliced, stems discarded
  • 2 oz noodles (I used the Miracle noodles, you can buy them here)
  • 3 green onions, sliced diagonally
  • Salt to taste
  1. Add all the ingredients to the crock-pot and cook on low for 4 hours

And the verdict is:

Simple, easy and delicious. I loved the light flavor. I think I tasted heaven :) I guess that says it all!