Name: Asian broth
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 5 (10g) dried shiitake mushrooms (10g); 1 1/2 cup (375ml) store bought vegetable stock; 2 teaspoon tamari; 1 (5g) piece fresh ginger, grated; 1/2 teaspoon peanut oil; 1/2 (35g) carrot, sliced thinly; 30 gram snow peas, trimmed, chopped coarsely; 1 green onion, sliced thinly; 1/2 cup (40g) chinese cabbage, finely shredded; 30 gram can bamboo shoots, cut into matchsticks

Asian broth

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Serves 1

Prep

15M

Cook

Total

20M

Ingredients

5 (10g) dried shiitake mushrooms (10g)

1 1/2 cup (375ml) store bought vegetable stock

2 teaspoon tamari

1 (5g) piece fresh ginger, grated

1/2 teaspoon peanut oil

1/2 (35g) carrot, sliced thinly

30 gram snow peas, trimmed, chopped coarsely

1 green onion, sliced thinly

1/2 cup (40g) chinese cabbage, finely shredded

30 gram can bamboo shoots, cut into matchsticks

Method

1.In a small heatproof bowl, place mushrooms and cover with boiling water, stand for 20 minutes; drain. Discard stems; halve caps.

2.In a medium saucepan, combine stock, tamari, ginger and oil; bring to a boil. Add mushroom and carrot, reduce heat; simmer, covered, for about 2-3 minutes, or until carrot is just tender. Add peas, onion, cabbage and bamboo shoots; simmer, uncovered, for 2 minutes.

Suitable to freeze.
Note

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Ingredients

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