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| Home -> [Asian, Chinese, Ethnic, Soups & Stews, Vegetarian] -> [Seasoned vegetarian broth Recipe] |
Seasoned vegetarian broth
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| Artist: |
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Yield: |
1 |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews, Vegetarian |
Rating: |
0 |
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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 |
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Procedures:
| 1 | *note: canned szechwan preserved vegetable should be rinsed and thinly sliced. | | 2 | cover mushrooms with hot water and let stand 30 minutes. | | 3 | Drain; cut off stems; reserve. | | 4 | Rinse stems and caps. | | 5 | bring mushroom stems and caps, 4 ?cups cold water and all remaining ingredients to boil in heavy large saucepan. | | 6 | Reduce heat, cover and simmer 2 hours. | | 7 | Cool completely. | | 8 | Refrigerate overnight. | | 9 | Strain before using. | | 10 | Makes about 1 ?cups. |
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