In a large soup pot over medium heat add the scallion white parts ginger garlic and sesame oil. Cook for 1 minute and add the vegetable stock. Bring it to a simmer and cook for 10 minutes -- do not let it boil. Add the soy sauce and dried mushrooms and simmer gently for 35 to 40 minutes or until the mushrooms are completely hydrated and tender. Skim any foam at the top of the liquid. a slotted spoon to remove mushrooms from the pot and cut them into thin slices. Return them to the pot with the miso paste stirring to dissolve. Simmer for 3 minutes then ladle into bowls and garnish with the reserved green parts of scallions.
In a large soup pot over medium heat add the scallion white parts ginger garlic and sesame oil. Cook for 1 minute and add the vegetable stock. Bring it to a simmer and cook for 10 minutes -- do not let it boil. Add the soy sauce and dried mushrooms and simmer gently for 35 to 40 minutes or until the mushrooms are completely hydrated and tender. Skim any foam at the top of the liquid. a slotted spoon to remove mushrooms from the pot and cut them into thin slices. Return them to the pot with the miso paste stirring to dissolve. Simmer for 3 minutes then ladle into bowls and garnish with the reserved green parts of scallions.
This recipe has been added to the following public cookbooks:
Asian Dishes,
Susi's,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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