VCE: Kombu Stock With Dried Mushrooms

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* Exported from MasterCook *

 

Kombu Stock With Dried Mushrooms

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 232

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 dried Chinese black or shiitake mushrooms

1 bunch scallions -- chopped

including most of the greens

1 carrot -- think sliced

1 strip dried kombu -- 4-to 6-inches

1/4 cup soy sauce

2 teaspoons dark sesame oil

2 tablespoons rice wine -- (mirin)

Salt and sugar -- to taste

 

MAKES 6 CUPS

 

It's hard to get the particular flavor that dried bonito gives to a

Japanese stock, but this stock does add greatly to miso soups. You may

have to fiddle with the balance, adjusting the saltiness of the soy with

the sweetness of the mirin since soy sauces vary. Refrigerated, this will

keep for a week.

 

Shake the mushrooms in a strainer to loosen any dirt, then put them in a

pot along with 7 cups water and the rest of the ingredients except the salt

and sugar. Bring to a boil, then lower the heat and simmer, covered, for

20 minutes. Taste and add a pinch of salt and/or sugar to bring up the

flavors. Adjust the balance of soy sauce to mirin if needed. Strain the

stock, but retrieve the mushrooms to use in a soup.

 

 

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