Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Dried shiitake mushrooms |
| \N \N | Hot water to cover |
| 2 mediums | Onions |
| 2 larges | Carrots, peeled |
| 2 \N | Celery stalks |
| 1 \N | Leek, washed well |
| 1 tablespoon | Vegetable oil |
| 4 \N | Thin slices fresh ginger |
| 2 \N | Whole garlic cloves |
| ¼ teaspoon | Hot black peppercorns |
| ¼ teaspoon | Whole Szechuan peppercorns |
| 1 tablespoon | Tamari |
| 8 cups | Water |
Cover shiitake mushrooms & soak for 20 minutes.
Coarsely chop the vegetables. In a soup pot, heat oil for a moment.
Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze.
"Sundays at Moosewood Restaurant Cookbook"