Name: Asian Mushroom Broth
Yield: makes about 6 cups
Ingredients: 2 teaspoons olive oil; 1 small onion, minced; 1 clove garlic, minced; One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes; 8 to 10 dried shiitake mushrooms; 1 to 2 tablespoons reduced-sodium soy sauce, to taste

This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth (page 13).

Recipe information

Yield
makes about 6 cups

Ingredients

2 teaspoons olive oil

1 small onion, minced

1 clove garlic, minced

One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes

8 to 10 dried shiitake mushrooms

1 to 2 tablespoons reduced-sodium soy sauce, to taste

Preparation

Step 1
Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
Step 2
Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
Step 3
Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps for another use, or slice them and return to the broth.
Nutrition Information
Step 4
Per cup:
Step 5
Calories: 45
Step 6
Total fat: 2g
Step 7
Protein: 1g
Step 8
Fiber: 1g
Step 9
Carbohydrate: 7g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 330mg

Vegan Soups and Hearty Stews for All Seasons

TagsSoup Soup/Stew Asian Shiitake Mushroom Mushroom Vegetable Vegan Vegetarian Dairy Free Nut Free Easy Quick Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes