V. Planet: Shiitake Consommé With Transparent Noodles

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* Exported from MasterCook *

 

Shiitake Consommé With Transparent Noodles

 

Recipe By : Vegetarian Planet by Didi Emmons, page 112

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 carrots

11 cups wafer

1 cup Chinese rice wine or sherry or sake

2 cups dried shiitake mushrooms

1 large onion -- chopped

2 celery stalks -- chopped

2 inches fresh ginger -- sliced thin

6 garlic cloves -- cut in half

3 packages bean-thread noodles

(1.5- to 1.8-ounces each)

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

4 scallions

cut into 2-inch lengths

then into julienne strips

1 red bell pepper

cut into 2-inch julienne strips

1 jalapeño pepper -- seeded

and cut into thin rounds -- (optional)

 

Serves 6

 

The flavor of a consommé usually depends almost entirely upon meat, be it

beef or poultry. But the essence of dried shiitake mushrooms can create a

strong, heady stock. This is a perfect soup to serve at the beginning or

end of a rich meal.

 

Dried shiitake mushrooms and bean-thread noodles (sometimes called " clear "

or " cellophane " noodles) are available at Asian markets and some supermarkets.

 

1. Peel two of the carrots. Cut them into 2-inch lengths, then into very

thin julienne strips. Set them aside. Cut the remaining carrots into

large pieces. Put these pieces into a stockpot with the water, wine, dried

mushrooms, onion, celery, ginger, and garlic, and set the heat on

high. Bring the mixture to a boil, reduce the heat, and let the consommé

simmer gently for 1 hour.

 

2. While the consommé simmers, soak the noodles in warm water for 30 minutes.

 

3. Strain the consommé‚ into a clean stockpot. (You can save the

mushrooms in the sieve for another use, such as Shiitake Spring Rolls, see

separate recipe.) Heat the consommé to a simmer. Strain the cellophane

noodles, and add the noodles and the julienned carrots to the soup. Let

the soup simmer for 2 to 3 minutes or until the noodles are tender. Add

the soy sauce, rice vinegar, and sesame oil. (At this point the soup can

stand for up to 30 minutes, although the noodles will overcook some.)

 

4. Just before serving, add the julienned scallions and red pepper, and,

if you like, the jalapeño.

 

Variation: For a more substantial soup, add 8 ounces of firm tofu, cubed,

along with the noodles in step 3.

 

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