Ingredients:
1 container Two River Mushroom Broth Maitake with Coconut Milk
1 block extra firm tofu, diced
2 ears corn, kernels removed, cobs halved
6 oz mixed mushrooms
(lion’s mane & maitake mushrooms used here)
6 green onions, cut in 1-inch pieces
2 1/2 tbsp plant-based butter
2 cups water
Serrano chili, sliced, to taste (optional)
Instructions:
1. Tear the mushrooms into a hot dry pot. Add butter and cook until golden.
2. Add the corn, cobs and tofu and continue to cook.
3. Add water and bring to a boil.
4. Add broth and simmer. Remove cobs.
5. Add green onions; simmer brie y, and top with chili pepper
Serves 2-3 | Time: About 15 minutes
Tips:
Add noodles for ramen.
Use 10oz. of frozen corn when fresh corn isn’t available.
Notes:
This started out as a15 minute “on the road” camp meal but you can prepare it
yourself at home. Coconut Maitake broth can be ordered direct from the Two River
Mushroom website or from that other online shopping site. Two River broths are
also available in so many local healthy and natural food retailers. If you don't have
access (or live in another country) try using mushroom or vegetable broth with a
good splash of coconut milk and some Thai red curry flavor paste... or not.