|3||Dried Chinese mushrooms|
|4 cups||Vegetable stock|
|⅓ cup||Carrots; peeled and cut in 1-inch matchsticks|
|¼ cup||Thinly sliced green onions|
|½ cup||Thinly sliced mushrooms|
|10||Spinach leaves; approximately|
|3 tablespoons||Soy sauce|
Soak dried mushrooms in 1 cup hot water for 20-30 minutes, until soft.
Drain and reserve stock. Slice mushrooms in thin strips.
Bring reserved mushroom stock and vegetable stock to a boil in saucepan.
Add carrots, green onions, and both kinds of mushrooms and simmer for 3 minutes. Add spinach leaves and soy sauce and cook for a few more minutes, until spinach is wilted. Taste for seasoning.
Serve this simple, clear soup with nori rolls or tempura. You may also add Japanese noodles for a more filling soup.
REF *Recipe from THE TAO OF COOKING, by Sally Pasley, Ten Speed Press.
*Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster
Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 14, 1998
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