Tofu shiitake soup, beyond sausage and adzuki beans, and edamame. 476cal / >31g protein (vegan)
Tofu shiitake soup, beyond sausage and adzuki beans, and edamame. 476cal / >31g protein (vegan)
by Ashilikia
1 Comment
Ashilikia
The Beyond Sausages say they somehow lose 60 calories per when cooked, but I don’t understand why, so I’m using the uncooked numbers for calories. If their claim that the sausages lose calories when cooked is actually accurate, this would be 446cal, same protein.
**Recipes**
I split this into 4 servings.
**Edamame**: steamed per package instructions then salted.
**Beyond sausage and beans**
* 110g dry adzuki beans (you can use canned, instead of dry, it’s one can nearly exactly)
* Water
* Salt
* 2 beyond sausages
* 1Tbsp soy sauce
*To cook the beans (skip if using canned)*:
1. Optionally, pre-soak adzuki beans for 8 hours in salted water. This reduces cooking time but is completely optional.
2. Drain soaking water.
3. Add beans to a pot with enough water to cover the beans with water, plus an inch/2-3cm of water above.
4. Bring to a boil, and cook for 15 minutes.
5. Drain the beans and then re-add to pot, add water, and bring to boil. (idk some Japanese woman told me to do this so I do it.)
6. Add 1tsp salt.
7. Cook until beans are soft; some may be starting to split. Test a few to make sure they’re OK, not just one.
*If using canned beans*:
1. Drain beans and rinse.
*To cook into sausage*:
1. Cook the outsides of 2 sausages until the faux skin turns brown. (It’s fine if they start frozen.)
2. Smash sausages and cook insides until they start to turn color and look cooked.
3. Add beans and soy sauce. Stir and cook until heated throughout.
**Soup**
* 1 block extra firm tofu
* 3 medium carrots
* 4-5 large shiitake mushrooms or 8 small
* 1 bunch green onion
* 2tsp canola oil
* 26g better than bullion no chicken base
* 5Cups+ water
* 1Tbsp+ soy sauce, to taste
* 1tsp rice vinegar
*Method*
1. Remove stems from mushrooms and discard (or freeze for making future soup bases). Chop the tops into strips, then chop into shorter pieces to your preference (I cut my strips in thirds).
2. Chop green onions, separating the dark greens from the bases.
3. Peel carrots. Shave into ribbons with peeler, then chop the peels.
4. Dice tofu.
5. In a medium to large pot, add 1t oil and mushrooms. Cook over medium to medium-low heat, stirring regularly, until they start to brown, adding more oil if needed.
6. Add in the lighter bases of the green onion, cooking and stirring until they start to take on some color.
7. Add, I truly did not measure this, maybe 5Cups water and soup base. Stir until soup base seems dissolved.
8. Add rice vinegar and soy sauce. Bring to simmer.
9. Add tofu, cook 3min.
10. Add carrots, cook 3min.
11. Add green tops of the green onions. Taste and add more soy sauce or water if desired. Serve.
1 Comment
The Beyond Sausages say they somehow lose 60 calories per when cooked, but I don’t understand why, so I’m using the uncooked numbers for calories. If their claim that the sausages lose calories when cooked is actually accurate, this would be 446cal, same protein.
**Recipes**
I split this into 4 servings.
**Edamame**: steamed per package instructions then salted.
**Beyond sausage and beans**
* 110g dry adzuki beans (you can use canned, instead of dry, it’s one can nearly exactly)
* Water
* Salt
* 2 beyond sausages
* 1Tbsp soy sauce
*To cook the beans (skip if using canned)*:
1. Optionally, pre-soak adzuki beans for 8 hours in salted water. This reduces cooking time but is completely optional.
2. Drain soaking water.
3. Add beans to a pot with enough water to cover the beans with water, plus an inch/2-3cm of water above.
4. Bring to a boil, and cook for 15 minutes.
5. Drain the beans and then re-add to pot, add water, and bring to boil. (idk some Japanese woman told me to do this so I do it.)
6. Add 1tsp salt.
7. Cook until beans are soft; some may be starting to split. Test a few to make sure they’re OK, not just one.
*If using canned beans*:
1. Drain beans and rinse.
*To cook into sausage*:
1. Cook the outsides of 2 sausages until the faux skin turns brown. (It’s fine if they start frozen.)
2. Smash sausages and cook insides until they start to turn color and look cooked.
3. Add beans and soy sauce. Stir and cook until heated throughout.
**Soup**
* 1 block extra firm tofu
* 3 medium carrots
* 4-5 large shiitake mushrooms or 8 small
* 1 bunch green onion
* 2tsp canola oil
* 26g better than bullion no chicken base
* 5Cups+ water
* 1Tbsp+ soy sauce, to taste
* 1tsp rice vinegar
*Method*
1. Remove stems from mushrooms and discard (or freeze for making future soup bases). Chop the tops into strips, then chop into shorter pieces to your preference (I cut my strips in thirds).
2. Chop green onions, separating the dark greens from the bases.
3. Peel carrots. Shave into ribbons with peeler, then chop the peels.
4. Dice tofu.
5. In a medium to large pot, add 1t oil and mushrooms. Cook over medium to medium-low heat, stirring regularly, until they start to brown, adding more oil if needed.
6. Add in the lighter bases of the green onion, cooking and stirring until they start to take on some color.
7. Add, I truly did not measure this, maybe 5Cups water and soup base. Stir until soup base seems dissolved.
8. Add rice vinegar and soy sauce. Bring to simmer.
9. Add tofu, cook 3min.
10. Add carrots, cook 3min.
11. Add green tops of the green onions. Taste and add more soy sauce or water if desired. Serve.