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Oriental Noodles And Vegetables in Dashi Broth

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CATEGORY CUISINE TAG YIELD
Dujour07 1 servings

INGREDIENTS

2 qt Cold water
1 Strip Kombu seaweed; (45")
2 c Dried shiitake mushrooms
6 tb Brown rice vinegar
1/2 c Mirin
3/4 c Shoyu
1/4 c Ginger juice

INSTRUCTIONS

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

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