Prep and Cook Time: 30 minutes
6 whole dried medium shiitake mushrooms
6 cups warm water
1 medium onion, quartered and sliced thin
3 medium cloves garlic, chopped
2 TBS minced fresh ginger
2 TBS dry vegetable stock powder
2 TBS soy sauce
1 TBS rice vinegar
3 TBS minced scallion greens for garnish
salt and white pepper to taste
Rinse mushrooms and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
Heat 1 TBS mushroom water in medium-sized soup pot. Add onion and sauté over medium heat for about 5 minutes stirring frequently.
Add garlic and ginger and continue to sauté for another minute.
When mushrooms are soft, slice the mushrooms thin. Cut out stems when slicing mushrooms and discard.
Add to soup pot along with soaking water, and 4 more
cups of water and dry vegetable stock. Bring to a boil on high heat.
Reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.
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"I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, who loved me, and gave himself for me.
" - Galatians 2:20 thesaviorjesuschrist.com
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