| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Health, Soups |
4 |
Servings |
INGREDIENTS
| 3 |
|
Dried Chinese mushrooms |
| 4 |
c |
Vegetable stock |
| 1/3 |
c |
Carrots; peeled and cut in 1-inch matchsticks |
| 1/4 |
c |
Thinly sliced green onions |
| 1/2 |
c |
Thinly sliced mushrooms |
| 10 |
|
Spinach leaves; approximately |
| 3 |
tb |
Soy sauce |
INSTRUCTIONS
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@wizard.ucr.edu> on Apr 14,
1998
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