[edit] Ingredients
2 |
teaspoons sesame oil |
1 |
small onion minced |
1 |
garlic clove minced |
8 |
dried shiitake or maitake mushrooms - (to 10) |
1 |
tablespoon natural soy sauce - (to 2) or to taste |
3 |
cups sliced fresh mixed mushrooms - (to 4) |
|
(use 2 or 3 kinds from among baby bella, oyster, fresh shiitake, or enoki) |
¼ |
cup dry white wine |
5 |
|
3 |
|
2 |
tablespoons soy sauce - (to 3) or to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Heat the oil in a soup pot. Add the onion and garlic and saute over medium heat until the onion is golden. Add 6 cups water, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps. |
Step 2 |
Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy. |
Step 3 |
Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once. |
Step 4 |
|
Step 5 |
Comments: Use the broth portion of this recipe as the basis for other Asian-style soups. |
Step 6 |
Description: "An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry." |
[edit] About Mixed Mushroom Soup With Bok Choy
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