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Seasoned Vegetarian Broth

 

13

Yield

1

1/2 cups

Prep

30

min

Cook

Ready

11

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
teaspoon 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

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 2018% of calories 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?

 

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