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

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Recipe by: CHEF DU JOUR SHOW #DJ9204 Converted by MM_Buster v2.0l.

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