Velvet Turnip Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Turnips,
3 cup: Liquid,
1 tsp: Salt,
-, (soaking liquid from
2 tbsp: Vegetable oil,
- mushrooms plus water),
6: Black mushrooms, presoaked
1 tbsp: Soy sauce,
-OR- shiitake mushrooms,
1/2 tsp: Sesame oil,
1/2 cup: Bamboo shoot, sliced
Directions:
Peel turnips. Halve or quarter lengthwise, then cut into thin
slices. Put turnip slices in a non-reactive bowl, and stir in 1
teaspoon salt, mixing thoroughly. Let stand for half an hour. Rinse
well and squeeze out liquid. Lightly brown turnips in 2 tablespoons
oil. Place turnips in a heatproof bowl and set aside.
Cut mushrooms and bamboo shoots into thin strips. Add mushrooms and
bamboo shoots to turnips, along with liquid and soy sauce. Steam 20
minutes, or until vegetables are very tender. Add sesame oil and
serve.
Adapted from Martin Stidhams "The Fragrant Vegetable" Adaption by
Karen Mintzias
Submitted By KAREN MINTZIAS On 02-12-95
Source from luhu.jp
slices. Put turnip slices in a non-reactive bowl, and stir in 1
teaspoon salt, mixing thoroughly. Let stand for half an hour. Rinse
well and squeeze out liquid. Lightly brown turnips in 2 tablespoons
oil. Place turnips in a heatproof bowl and set aside.
Cut mushrooms and bamboo shoots into thin strips. Add mushrooms and
bamboo shoots to turnips, along with liquid and soy sauce. Steam 20
minutes, or until vegetables are very tender. Add sesame oil and
serve.
Adapted from Martin Stidhams "The Fragrant Vegetable" Adaption by
Karen Mintzias
Submitted By KAREN MINTZIAS On 02-12-95
Source from luhu.jp