Shiitake Spinach Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
VEGGIE LIFE; JAN 1995
4 cup: asian-flavored stock,
1/2 cup: shiitake mushrooms, sliced
1/2 cup: carrots, julienned
1: scallion, julienned
3/4 cup: spinach, raw, washed
1 tablespoon: cilantro, chopped
Directions:
1. In a medium pot, bring the stock to a simmer. Use more or less
stock, depending on how dense with vegetables you would like the soup
to be. Add carrots and mushrooms and cook for 3 to 5 minutes until
cooked through.
2. Add the scallions and the spinach. Cook until the spinach just
wilts but
is still bright green (about 1 minute or less). Taste for salt. Add
the cilantro and remove from heat.
Yield: 4 servings
Source from luhu.jp
stock, depending on how dense with vegetables you would like the soup
to be. Add carrots and mushrooms and cook for 3 to 5 minutes until
cooked through.
2. Add the scallions and the spinach. Cook until the spinach just
wilts but
is still bright green (about 1 minute or less). Taste for salt. Add
the cilantro and remove from heat.
Yield: 4 servings
Source from luhu.jp
Tags
Soups