Recipe - Green Jade Soup (Tao Of Cooking)

3 Dried Chinese mushrooms
4 cup Vegetable stock
1/3 cup Carrots; peeled and cut in
1inch matchsticks
One fourth cup Thinly cut or sliced up green onions
One half cup Thinly cut or sliced up mushrooms
10 Spinach leaves;
approximately
3 tablespoon Soy sauce

Soak dried mushrooms in 1 cup hot water for 2030 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 14,
1998