Green jade soup (tao of cooking)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
Directions
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
Related recipes
- Bubbling jade punch
- Coral-jade stir-fry
- General tao chicken
- General tao's chicken
- Governor taos chicken
- Health bread
- Health dip
- Health grain
- Health salad
- Health slaw
- Jade & ruby stir-fry
- Jade sauce for rice, fish, pasta
- Jade sauce for rice~ fish~ pasta
- Jade scallops
- Jade zinger smoothie
- Peking jade salad
- Taos honey lemon dressing
- Taos taco salads
- The health salad
- Zucchini health bread