Chinese vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Water |
| 1½ | cup | Mushroom liquid |
| ¼ | cup | Tamari soy sauce, low sodium |
| ¼ | cup | Sherry; optional |
| 3 | Garlic cloves; crushed | |
| 1 | tablespoon | Fresh ginger root; grated |
| 2 | packs | Shiitake mushrooms; dried |
| 1 | Onion; cut in wedges | |
| 1 | bunch | Green onions; cut in 1\" piec |
| 3 | Celery; sliced | |
| ½ | pounds | Chinese cabbage; sliced |
| ½ | pounds | Soba noodles; or buckwheat s |
Directions
Recipe by: McDougall Plan Preparation Time: 1:00 Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess water from the mushrooms, reserving the liquid. Add 1½ cups of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.
HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Reposted by Hilde Mott 2/1/95 Submitted By HILDE MOTT On 02-01-95