Seasoned vegetarian broth

Yield: 1 servings

Measure Ingredient
5 Dried Chinese blk. mushrooms
4½ cup Cold water
½ cup Szechwan preserved veg. *
3 Green onion; quartered
2 larges Carrots; coarsely chopped
¼ teaspoon Oriental sesame oil
¼ teaspoon Light soy sauce
¼ teaspoon Black soy sauce
⅛ teaspoon Ground white pepper

*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps.

Bring mushroom stems and caps, 4¼ cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 ½ cups.

Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias

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