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Ingredients
8 Cups water
1 Large carrot, quartered
1 Large onion, quartered
8 Medium sized dried Chinese black or shiitake mushrooms
6 Green onions
4 Garlic cloves, coarsely chopped
1/4 Cup fresh ginger root, peeled & coarsely chopped
3 Tablespoons soy sauce
1 Tablespoon honey
1/2 Teaspoon salt
1 Small sweet red pepper, seeded & thinly sliced
3 Ounces (dry) Chinese noodles or vermicelli
2 Teaspoons toasted sesame oil
Instructions
Several hours or day before serving prepare vegetable broth: In 4 quart sauce pot, combine water, carrot, onion, dried mushrooms, the white part of green onions (save the green part), garlic, ginger root, salt, soy sauce, and honey. Heat to boiling, reduce heat to low and simmer, partially covered, for 45 minutes. Cool, then refrigerate overnight or for at least 2 hours.
Strain broth, discarding all vegetables except mushrooms. Return broth and mushrooms to saucepot; add red pepper, cover and cook over medium-low heat for 10 minutes.
Meanwhile, cook Chinese noodles following package directions; drain noodles and toss with sesame oil. Coarsely chop green tops of green onions. Add noodles and onions to broth; simmer 3 minutes.