| 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
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”