Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Soak dried mushrooms in 1 cup hot water for 20-30 minutes, until soft. Drain and reserve stock. Slice mushrooms in thin strips. Bring reserved mushroom stock and vegetable stock to a boil in saucepan. Add carrots, green onions, and both kinds of mushrooms and simmer for 3 minutes. Add spinach leaves and soy sauce and cook for a few more minutes, until spinach is wilted. Taste for seasoning. Serve this simple, clear soup with nori rolls or tempura. You may also add Japanese noodles for a more filling soup. REF *Recipe from THE TAO OF COOKING, by Sally Pasley, Ten Speed Press. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh on Apr 14, 1998
