![\"26\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/10\/261.jpg\")
<\/a><\/p>\nFried Tofu in Mushroom Soup<\/strong><\/p>\n We all love agedashi-tofu.<\/p>\n <\/p>\n Well, at least we three, me, my husband, and my friend, Nikki, love it.<\/p>\n Agedashi-tofu is a piece of tofu deep fried and served in flavorful soy based broth.<\/p>\n Since I was able to get beautiful fresh mushrooms from the local Asian grocery store, I decided to make this special version of agedashi-tofu with lots of mushrooms.<\/p>\n The dish is still very simple, but it creates pretty complex flavors with help from grated ginger, grated daikon radish, dried chili pepper, and scallion.<\/p>\n Agedashi-tofu is usually served as an appetizer or a bar snack, but you can proudly serve this version as an entree!<\/p>\n Fried Tofu in Mushroom Soup<\/strong><\/p>\n 1\/3 ~ 1\/4 package tofu 1. Microwave tofu for one minute to get excess water out of it. \u63da\u3052\u51fa\u3057\u98a8\u304d\u306e\u3053\u9921\u304b\u3051\u8c46\u8150<\/strong><\/p>\n \u5148\u65e5\u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u306b\u884c\u3063\u305f\u6642\u306b\u3001\u6ca2\u5c71\u304d\u306e\u3053\u3092\u8cb7\u3063\u3066\u304d\u307e\u3057\u305f\u3002<\/p>\n \u3053\u3053\u306f\u3001\u3044\u3064\u3082\u65b0\u9bae\u306a\u304d\u306e\u3053\u304c\u591a\u7a2e\u985e\u305d\u308d\u3063\u3066\u3044\u308b\u306e\u304c\u5b09\u3057\u3044\u3068\u3053\u308d\u3002<\/p>\n \u4eca\u56de\u306f\u3001\u690e\u8338\u3001\u30aa\u30a4\u30b9\u30bf\u30fc\u3001\u30d6\u30ca\u30b7\u30e1\u30b8\u3001\u3048\u306e\u304d\u306e\u3001\u56db\u7a2e\u985e\u3092\u30b2\u30c3\u30c8\u3002<\/p>\n \u3086\u308b\u3044\u304d\u306e\u3053\u9921\u306b\u63da\u3052\u3060\u3057\u98a8\u306b\u6cb9\u3067\u63da\u3052\u305f\u8c46\u8150\u3092\u6295\u5165\u3002<\/p>\n \u304a\u308d\u3057\u5927\u6839\u306b\u3001\u304a\u308d\u3057\u751f\u59dc\u3001\u305f\u3063\u3077\u308a\u306e\u9921\u3067\u3001\u5341\u5206\u4e3b\u5f79\u306a\u304a\u304b\u305a\u3068\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n \u304d\u306e\u3053\u3001\u3084\u3063\u3071\u308a\u5927\u597d\u304d\uff5e\u3001\u306a\u306e\u3067\u3059\u3002<\/p>\n \u3061\u306a\u307f\u306b\u65e5\u672c\u306e\u767e\u5747\u3067\u8cb7\u3063\u305f\u5927\u6839\u304a\u308d\u3057\u91d1\u3001\u3044\u3044\u50cd\u304d\u3057\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Fried Tofu in Mushroom Soup We all love agedashi-tofu.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,20,28,29],"tags":[],"class_list":["post-33522","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33522"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33522\/revisions"}],"predecessor-version":[{"id":33554,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33522\/revisions\/33554"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 ~ 3 tablespoons corn starch
\ncanola oil for frying tofu and sauteing mushrooms
\n2 cups of various kinds of mushrooms (such as oyster, bunashimeji, enoki, shiitake, etc.), sliced
\n1 cup water
\n3 inch long kombu (dried seaweed)
\n1 ~ 2 tablespoons soy sauce
\n1 tablespoon sugar
\nsalt and pepper
\n1 tablespoon corn starch and 1 tablespoon water
\n3 inch long daikon radish, grated
\n1 inch long ginger, grated
\n1 tablespoon chopped green onion
\ndried chili pepper<\/p>\n
\n2. Coat the tofu with corn starch and deep fry it in canola oil at 350F.
\n3. Make mushroom soup. Sautee mushroom in oil for a few minutes. Add water and kombu and bring to boil. Remove the kombu right before it starts boiling. Add soy sauce, sugar, salt, and pepper. Add a mixture of corn starch and water and slightly thicken the soup.
\n4. Serve the tofu in the mushroom soup with grated radish, ginger, green onion, and dried chili pepper.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"