Ingredients
-
1 1/2
-
2
-
3
-
1
-
4
-
2
-
2 1/2
-
8
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Oil in Large Pot Over Medium Heat. Add Onions, Garlic, and Ginger and Cook Until Soft and Translucent, About 7 Minutes. Add Mushrooms, Carrots, Astragalus Root, Stock and 2 Cups Water. Bring to a Low Boil. Reduce Heat and Simmer 45 Minutes. |
|
2
Done
|
Add Tamari and Adjust the Seasoning With Salt If Needed. Add Broccoli and Cook Until Tender, About 2 Minutes. |
|
3
Done
|
Remove Astragalus Root Pieces. Ladle Soup Into Serving Bowls and Garnish With Scallions Before Serving. |
|
4
Done
|
Mushroom Stock: |
|
5
Done
|
Stock Used in Restaurants Is Usually Made With Chicken, but We Serve So Many Vegetarian Dishes That We Needed Something Different For Our Sauces and Soups. Shiitake Mushrooms Impart a Savory Essence; You'll Never Miss the Meat. Keep in the Fridge For a Week or in the Freezer For a Month. |
|
6
Done
|
Chop 2 Ribs Celery and 1 Medium Onion and Put in Large Pot With 2 Ounces Dried Shiitake Mushrooms and 2 1/2 Quarts Water. |
|
7
Done
|
Bring to a Simmer Over Medium-High Heat. |
|
8
Done
|
Reduce Heat and Simmer 20 Minutes. |
|
9
Done
|
Turn Off Heat, Cover, and Let Stock Steep 20 Minutes. |
|
10
Done
|
Add 1/2 Cup Low-Sodium Soy Sauce. |
