| Recipe: |
6 whole dried medium shiitake mushrooms
6 cups warm water
4 medium sized pieces wakame seaweed
2 TBS chopped dulse seaweed
1 medium onion, quartered and sliced thin
3 medium cloves garlic, chopped
2 TBS minced fresh ginger
2 TBS dry vegetable stock powder
2 TBS soy sauce
1 TBS rice vinegar
3 TBS minced scallion greens for garnish
salt and white pepper to taste
Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water. Heat 1 TBS seaweed water in medium sized soup pot. Healthy Sauté onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to sauté for another minute.
When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water. Bring to a boil on high heat.
Add dulse.
Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion and serve.
|
