Guest guest Posted June 9, 2000 Report Share Posted June 9, 2000 * Exported from MasterCook * Mushroom-Kombu Stock Recipe By :This Can't Be TOFU! - Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups water 1 6-inch piece kombu 4 dried shiitake mushrooms 4 scallions, including the roots and greens 1 small carrot -- thinly sliced 1/4 cup soy sauce 1 teaspoon dark sesame oil 2 tablespoons mirin (rice wine) salt Combine the water, kombu, mushroooms, scallions, and carrot in a soup pot. Bring to a boil and simmer, partially covered, for 15 minutes. Remove the kombu and set it aside to dry. You can use it again. Add the soy sauce, sesame oil, mirin, and salt to taste. Simmer 10 minutes more. Remove the mushrooms and set aside, then strain. Taste and add more salt or soy, if neede. Discard the stems of the mushrooms and reserve the caps to use in miso soup or in another dish. Description: " Use this stock as a base for miso soups or as a broth to pour over noodles and tofu. " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 5g Total Fat; (26% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 4177mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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