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extra-virgin olive oil onions garlic fresh ginger shiitake mushrooms carrots root mushroom stock soy sauce broccoli florets scallion mushroom stock celery onion shiitake mushrooms water soy sauce
Viewed: 10 - Published at: 4 years agoIngredients
- 1 1/2 teaspoons extra virgin olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, smashed
- 1 tablespoon minced fresh ginger
- 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 2 cups)
- 2 large carrots, julienned
- 2 1/2 pieces astragalus root (about 15-inches total)
- 8 cups mushroom stock (see recipe, below)
- 2 tablespoons reduced sodium soy sauce or 2 tablespoons low sodium soy sauce
- 2 cups broccoli florets
- 1/2 cup julienned scallion
- MUSHROOM STOCK
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 ounces dried shiitake mushrooms
- 2 1/2 quarts water
- 1/2 cup low sodium soy sauce
Method
- Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.
- Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.
- Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.
- MUSHROOM STOCK:
- Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
- Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.
- Bring to a simmer over medium-high heat.
- Reduce heat and simmer 20 minutes.
- Turn off heat, cover, and let stock steep 20 minutes.
- Add 1/2 cup low-sodium soy sauce.
- Pour stock through a fine-mesh strainer, discard solids, and let cool.
- (Makes 2 quarts.).
