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Seasoned Vegetarian Broth

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Submitted by murphy,s

YIELD

1 1/2 cups

PREP

30 min

COOK

READY

11 hrs

Ingredients

5 5
EACH EACH MUSHROOMS, CHINESE
dried *
4 ½ 1.1
CUPS L WATER
cold
½ 118
CUP ML SICHUAN PRESERVED VEGETABLES
rinsed, thinly sliced *
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
quartered
2 2
LARGE LARGE CARROTS
coarsely chopped
¼ 1.3
TEASPOON ML SESAME OIL
¼ 1.3
TEASPOON ML SOY SAUCE, LIGHT
¼ 1.3
TEASPOON ML SOY SAUCE, DARK
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 20 18% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 123% Vitamin C 7%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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