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Asian Mushroom Broth

5.0

(1)

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

  1. 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.

  2. 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
TagsSoupSoup/StewAsianShiitake MushroomMushroomVegetableVeganVegetarianDairy FreeNut FreeEasyQuickSimmerCookbooks
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