Mushroom Consomm with Sake
Serves: 4
The intensely flavored liquid created by soaking dried mushrooms
is the base for this clear, vegetarian soup. A fusion of East and West techniques and flavors,
it makes a refined first course. It is also comforting sipped from a mug if you omit the
garnish.
Calorie: 110, Proteins: 7 g, Total Fat: 4 g, Fiber: 3 g.
Preparation
Heat the oil in a deep saucepan over medium-high heat. Sauté the
onion until it is well-browned, 10 minutes. Pour in 10 cups cold water. Add the mushrooms,
celery, parsley, sage, and peppercorns. When the liquid boils, reduce the heat and simmer
uncovered for 40 minutes.
Set the broth aside to steep for 30 minutes. Strain it into a large
bowl. Press lightly on the solids before discarding them. There will be about 8 cups mushroom
broth.
To serve, set out 4 small, deep bowls. Place one-quarter of the tofu
and spinach in each bowl. Heat 4 cups of the broth in a saucepan over medium-high heat. When
the soup starts bubbling around the edges, add the sake, tamari, and salt. Divide among the 4
bowls. Add in the enoki and daikon slices, and serve.