Green jade soup (tao of cooking)

Yield: 4 Servings

Measure 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

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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