| 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 | T | 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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