Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Asian Mushroom Broth
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Recipe
This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth
Yield :
Makes about 6 cups
Ingredients
- 2 teaspoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
- 8 to 10 dried shiitake mushrooms
- 1 to 2 tablespoons reduced-sodium soy sauce, to taste
Directions
Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps the another use, or slice them and return to the broth.
© 2009 Nava Atlas
Nutritional Information
Nutritional information is provided by the author.
Per cup:
Calories: 45 Total fat: 2 g Protein: 1 g Fiber: 1 g
Carbohydrate: 7 g Cholesterol: a mg Sodium: 330 mg
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