A recipe for Seasoned Vegetarian Broth. Follow the simple recipe instructions for Seasoned Vegetarian Broth shared by other home cooking experts.
Ingredients
5 Dried Chinese blk. mushrooms4 1/2 c. Cold water
1/2 c. Szechwan preserved veg. *
3 Green onion; quartered
2 lg. Carrots; coarsely chopped
1/4 Tsp. Oriental sesame oil
1/4 Tsp. Light soy sauce
1/4 Tsp. Black soy sauce
1/8 Tsp. Ground white pepper
*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.
Directions
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps. Bring mushroom stems and caps, 4 1/4 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 1/2 cups. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
