Seasoned vegetarian broth
1 servings
Ingredients
| Quantity | 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 |
Directions
*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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