Vegetable Dashi

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used in the summer noodles-

 

 

* Exported from MasterCook *

 

Vegetable Dashi

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 medium shiitake mushrooms -- dried or fresh

4 ounces daikon -- scrubbed and cut into 1/2-inch-thick rounds

1/4 cup coarsely chopped celery leaves

4 snow peas -- (optional)

1/2 teaspoon sea salt

 

Makes 5 cups

 

Vegetable Dashi, a beautiful amber broth, full-flavored without being

overwhelming, suits any vegetarian soup, oriental or occidental. The optional

snow peas add a light green color and fragrance to the broth, especially good

for spring and summer cooking. After straining, the shiitakes and daikon should

be reserved for another dish, such as a noodle or side dish.

 

If using dried shiitakes, place in a small bowl and add 1/2 cup warm water. Set

aside to soften for 15 minutes. If using fresh shiitakes, rinse briefly.

 

Place all the ingredients, including the soaking liquid if using dried

shiitakes, in a medium saucepan. Add 6 cups of water, cover, and bring to a

boil. Reduce the heat to a gentle simmer and cook, partially covered, for 30

minutes, or until the daikon is soft. Strain, reserving the shiitakes and daikon

for another dish and discarding the remaining vegetables. Use right away.

 

Vegetable Dashi may be cooled and refrigerated for up to 3 days or frozen for

longer.

 

 

Source:

" http://vegetarian.about.com/library/soups/blvegdashi.htm "

 

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Per Serving (excluding unknown items): 148 Calories; 1g Fat (3.8% calories from

fat); 8g Protein; 29g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 975mg

Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0