Basic information

Name: Seasoned vegetarian broth

Yield: 1

Categories vegetarian, soups/stews, chinese



 Dried Chinese blk. mushrooms
 4 1/2 c
 Cold water
 Green onion; quartered
 2 large
 Carrots; coarsely chopped
 125 tsp
 Ground white pepper
 1/4 tsp
 Oriental sesame oil
 1/4 tsp
 Light soy sauce
 1/4 tsp
 Black soy sauce
 1/2 c
 Szechwan preserved veg. *


*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 1/2 cups.