Oriental noodles and vegetables in dashi broth
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Cold water |
| 1 | Strip Kombu seaweed; (45\") | |
| 2 | cups | Dried shiitake mushrooms |
| 6 | tablespoons | Brown rice vinegar |
| ½ | cup | Mirin |
| ¾ | cup | Shoyu |
| ¼ | cup | Ginger juice |
Directions
Combine the water and kombu in a 3 quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients.
Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9204 Converted by MM_Buster v2.0l.