01-29-2007, 01:05 AM
2 qt Cold water
1 x Strip Kombu seaweed, (45")
2 cup Dried shiitake mushrooms
6 tbl Brown rice vinegar
1/2 cup Mirin
3/4 cup Shoyu
1/4 cup Ginger juice
Method :
Combine the water and kombu in a 3 quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients.
Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts.
S: 4 servings
1 x Strip Kombu seaweed, (45")
2 cup Dried shiitake mushrooms
6 tbl Brown rice vinegar
1/2 cup Mirin
3/4 cup Shoyu
1/4 cup Ginger juice
Method :
Combine the water and kombu in a 3 quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients.
Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts.
S: 4 servings