Seasoned Vegetarian Broth Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5: Dried Chinese blk. mushrooms,
4 1/2 cup: Cold water,
1/2 cup: Szechwan preserved veg. *,
3: Green onion, quartered
2 large: Carrots, coarsely chopped
1/4 tsp: Oriental sesame oil,
1/4 tsp: Light soy sauce,
1/4 tsp: Black soy sauce,
1/8 tsp: Ground white pepper,
Directions:
*Note: canned Szechwan preserved vegetable should be rinsed and thinly
sliced.
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut
off stems; reserve. Rinse stems and caps.
Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining
ingredients to boil in heavy large saucepan. Reduce heat, cover and
simmer 2 hours. Cool completely. Refrigerate overnight. Strain before
using. Makes about 1 1/2 cups.
Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
Source from luhu.jp
sliced.
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut
off stems; reserve. Rinse stems and caps.
Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining
ingredients to boil in heavy large saucepan. Reduce heat, cover and
simmer 2 hours. Cool completely. Refrigerate overnight. Strain before
using. Makes about 1 1/2 cups.
Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
Source from luhu.jp