Tofu in Wild Mushroom Broth

(8 servings)

Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This is the first recipe for Japanese cuisine month! This recipe is so simple yet temptingly delicious. The mushrooms impart a beautiful mild flavor to the broth and the toasted sesame oil really finishes it off well. The whiff of the sesame oil before you take the first spoonful of broth rounds off the experience. I usually serve this as an appetizer, but it can easily be consumes as a main course depending on how big of a portion you want.


  • 1 pack soft tofu
  • 4 fresh large shiitake mushrooms
  • 1 bunch (~100 grams) maitake mushrooms
  • 1 cup chicken broth
  • 4 tablespoon soy sauce
  • 3 tablespoon Worcestershire sauce
  • 4 tablespoon mirin
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon regular sesame oil
  • 1 teaspoon toasted black sesame seeds or rice crisps


In a vessel, heat 1 tablespoon sesame oil on medium heat. Slice the shiitake mushrooms and add to the vessel and sautee. Add in the soy, Worcestershire sauce and mirin and bring to a low boil. Cook for 5 minutes. Add in the chicken broth and the maitake mushrooms and cook for another 5 minutes. Turn off the heat.

Cut the tofu in neat 2 inch by 2 inch cubes. Place 2 cubes in a serving bowl. You can serve the tofu cold but if you like it warm just heat it up in the microwave for a bit. Place a few slices of the shiitake and maitake mushrooms around the tofu. Pour in the broth.

Top with a few drops of the roasted sesame oil and a sprinkle of the sesame seeds or rice crisps and serve. 

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