Seasoned Vegetarian Broth
Yield
1 1/2 cupsPrep
30 minCook
Ready
11 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
mushrooms, chinese
dried |
*
|
| 4 ½ | cups |
water
cold |
|
| ½ | cup |
sichuan preserved vegetables
rinsed, thinly sliced |
* |
| 3 | each |
scallions, spring or green onions
quartered |
|
| 2 | large |
carrots
coarsely chopped |
|
| ¼ | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
soy sauce, light
|
|
| ¼ | teaspoon |
soy sauce, dark
|
|
| ⅛ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
mushrooms, chinese
dried |
*
|
| 1.1 | l |
water
cold |
|
| 118 | ml |
sichuan preserved vegetables
rinsed, thinly sliced |
* |
| 3 | each |
scallions, spring or green onions
quartered |
|
| 2 | large |
carrots
coarsely chopped |
|
| 1.3 | ml |
sesame oil
|
|
| 1.3 | ml |
soy sauce, light
|
|
| 1.3 | ml |
soy sauce, dark
|
|
| 0.6 | ml |
white pepper
ground |
|
Directions
Cover mushrooms with hot water and let stand 30 minutes.
Drain; cut off stems; reserve.
Rinse stems and caps.
Bring mushroom stems and caps, 4¼ cups cold water and all remaining ingredients to boil in heavy large saucepan.
Reduce heat, cover and simmer 2 hours.
Cool completely.
Refrigerate overnight.
Strain before using.
