Vegetable Soup Japanese-Style Recipe
Ingredients
1 pound lean pork
1 carrot
12 dried mushrooms
4 cups Basic Chicken Stock
1 (4 ounce) can bamboo shoots, drained
1 tablespoon soy sauce
1/2 cup chopped fresh spinach leaves
1 teaspoon powdered ginger
Directions
Cut pork and carrot into julienne strips.
Place mushrooms in small bowl.
Add enough stock to cover; let stand 1 hour.
Remove mushrooms from stock; slice.
Place in large saucepan.
Add stock from bowl, remaining stock, and pork; bring to boil.
Reduce heat to low; simmer 10 minutes.
Add carrot, bamboo shoots, and soy sauce; cook 5 minutes.
Stir in spinach and ginger; boil rapidly 2 minutes.
Place mushrooms in small bowl.
Add enough stock to cover; let stand 1 hour.
Remove mushrooms from stock; slice.
Place in large saucepan.
Add stock from bowl, remaining stock, and pork; bring to boil.
Reduce heat to low; simmer 10 minutes.
Add carrot, bamboo shoots, and soy sauce; cook 5 minutes.
Stir in spinach and ginger; boil rapidly 2 minutes.
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