Warm up with this fabulous fishless twist on an Asian favourite.
Broth
- 1.5L vegetable stock
- 3 tbsp rice wine vinegar
- 3 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tbsp ginger pureed
- 4 cloves garlic pureed
- 2 red chillies
- Mushroom stems
- Left over carrot cuttings
- 1 tbsp miso paste (to add at the end)
- Salt to taste (to add at the end)
Garnish
- ½ cup shitake mushrooms finely chopped
- ½ cup oyster mushrooms finely chopped
- ½ cup carrots finely chopped
- 1/4 cup chopped green onions (just the green part but save the white for another night)
- 1 tbsp peas from the snow peas’ pods (optional, but oh so cute)
- 2 tsp sesame oil
Directions:
- Make broth = throw everything into a stock pot minus the salt & miso paste. Simmer for 30 minutes. Taste after 15 minutes to see if it’s spicy enough for you and if so take those chillies out! Then strain the floaties with a sieve and get rid of them. Put the clean broth back into the pot.
- While the broth is brewing make its garnish. Sauté the carrots over a medium heat in the sesame oil for 5 minutes. Then add the mushrooms and sauté for another 5 minutes.
- Add sautéed carrots and mushroom as well as the green onions, snow peas and miso paste to the broth. Taste and adjust to your taste with salt. Don’t go crazy.
Amelia Eats is Amy Symington’s monthly Meatless Monday recipe column. Amy is in her final year of George Brown’s Culinary Management Nutrition Program, and has worked on projects with the Princess Maragret Hospital, CTV and TVA’s own Nimisha Raja and the Cancer Project Cooking Series.
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