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Arleen & Alan Bessette's Dragon's Mist Soup |
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| 1 tbsp vegetable oil 1 can (14 1/2 oz) chicken broth 1 1/2 cups water 4 cloves garlic, finely minced 2 scallions w/tops, minced 1/2 cup bamboo shoots, drained, rinsed, cut into 2-4 inch piece |
1 cup thinly sliced, fresh Shiitake mushrooms 2 tbsp soy sauce 1 tsp salt 1/4 tsp white pepper 1 tsp sesame oil 5 oz tofu (cut into 1/2 in cubes) |
| In a sauce-pan, saute mushrooms in 1 tablespoon vegetable oil over medium-low heat for approximately 5 minutes. Add broth, water and garlic; bring to a boil, reduce heat and simmer 10 minutes. Add all remaining ingredients except sesame oil. Return to boil, reduce heat and simmer 5 minutes. Just before serving, stir in sesame oil. Serves four. | |
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