Chinese Vegetable Soup
Ingredients
10 C. water
1 1/2 C. mushroom liquid
1/4 C. tamari soy sauce, low sodium
1/4 C. sherry optional
3 garlic cloves crushed
1 Tbsp. fresh ginger root grated
2 pack shiitake mushrooms dried
1 onion cut in wedges
1 bunch green onions cut
3 celery sliced
1/2 pound Chinese cabbage sliced
1/2 pound soba noodles or buckwheat s
Cooking Instructions
Pour 2 C. hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 C. water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 C. of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)