Vegetable Soup Japanese-Style Recipe
Ingredients
| Lean pork | 1 pound | |
| Carrot | 1 | |
| Dried mushrooms | 12 | |
| 4 cups Basic Chicken Stock | ||
| Bamboo shoots | 1 Can (10oz), drained | |
| Soy sauce | 1 Tablespoon | |
| Spinach leaves | 1/2 Cup (16 tbs), chopped | |
| Powdered ginger | 1 Teaspoon | |
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.
Chef
