(haipo) – The upcoming weekend is expected to be the kind that invites you to stay home: rain, wind, low temperatures and everything that winter knows how to bring with it. And on weekends like these, there's nothing like a warm, rich and comforting soup that fills the house with a good smell and the body with pleasant warmth. The following two recipes: Japanese agadashi soup with crispy tofu and rich mushroom soup, are the perfect choice for upgrading winter, and each of them brings with it a different world of flavors.

The Israeli winter may not always be consistent, but when it comes, it comes right. Rain and wind are expected this coming weekend. Along with blankets, hot tea, and a stove that spreads warmth, there is one more ingredient that symbolizes a true winter: soup.

A good soup is much more than that, it is a moment of comfort. It envelops, warms, soothes and reminds us of the simplicity of home. In preparation for the upcoming weekend, we have collected two special recipes that will bring color and flavor to rainy days: Japanese agadashi soup with crispy tofu and a rich mushroom soup that feels like a hug.

Agadeshi Soup – The Japanese Flavor That Warms Up Winter

Ingredients for 2 servings:

• 1 package of "Tnuva ALTERNATIVE" tofu, natural flavor
• 1 cup cornstarch
• Canola oil for frying

For the soup stock:

• 6 dried shiitake mushrooms
• 1 combo seaweed
• 5 cups of water
• 1 teaspoon sesame oil
• 1 shallot, thinly sliced
• 2 tablespoons of soy sauce
• 1 tablespoon mirin
• 1 teaspoon dashi powder 1 teaspoon dark miso

To submit:

• Chopped green onion
• Sliced ​​hot chili
• Fresh thinly sliced ​​radishes
• Nori seaweed, cut into strips – recommended, but not required

Instructions:

1. Cut the tofu cube into small cubes. Dip the tofu cubes in cornstarch, drain off any residue, and fry in semi-deep oil until golden brown.
2. In a deep pot, place dashi powder (or dark miso), shiitake mushrooms, shallots and a teaspoon of sesame oil.
3. Mix together for about a minute, add 2 cups of water and kombu seaweed and cook for about 15 minutes, then add the remaining ingredients and the remaining water.
4. Cook for about 25 minutes over low heat and serve in bowls with crispy tofu cubes on top and the toppings.

Rich Mushroom Soup – A Winter Classic That Feels Like Home

Ingredients for 4-6:

• 50 grams of "Tnuva" butter
• 2 tablespoons olive oil
• 2 medium onions, diced
• 4 sliced ​​garlic cloves
• 1 kg mixed mushrooms, chopped into small cubes (it is recommended to combine at least two types)
• 1 package of porcini mushrooms, soaked in boiling water for fifteen minutes and chopped
• 3 and a half cups vegetable stock
• 2 sprigs of thyme
• 1 container of 15% / 10% "White Chef" cooking cream
• Salt and pepper

Instructions:

1. In a large saucepan, melt the butter and olive oil over medium heat. Add the onions and fry until they begin to turn golden. Add the garlic cloves and fry for another 3 minutes. Add the fresh mushrooms and porcini mushrooms and fry until browned. Season with salt and pepper. 
2. Add the vegetable stock and thyme sprigs and cook for half an hour. Remove the thyme sprigs, add the sweet cream and grind the texture to the desired degree of grinding (you can grind to a completely smooth soup or leave pieces of mushrooms). 
3. Cook for another ten minutes.

In conclusion

Both of these soups bring warmth, depth, and flavors that fill the house. Japanese egadashi soup provides a subtle Asian aroma and crispy tofu adds interest, while the rich mushroom soup is a winter classic that you can't go wrong with.

When it's raining and cold outside, there's nothing more perfect than holding a warm, luxurious bowl of soup that warms your hands and stomach. 

Recipes courtesy of Tnuva's White Chef.