Yield: 1 servings
|4||Dried shiitake mushrooms|
|Hot water to cover|
|2 larges||Carrots, peeled|
|1||Leek, washed well|
|1 tablespoon||Vegetable oil|
|4||Thin slices fresh ginger|
|2||Whole garlic cloves|
|¼ teaspoon||Hot black peppercorns|
|¼ teaspoon||Whole Szechuan peppercorns|
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"