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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping. Ingredients:
2 quarts reduced-sodium chicken broth |
3 tablespoons soy sauce |
2 tablespoons fish sauce (optional) |
2 inches piece fresh ginger, peeled and thinly sliced |
2 shallots, peeled and thinly sliced |
5 ounces cremini mushrooms, thinly sliced |
10 small shiitake mushrooms, cleaned and left whole |
1 small napa cabbage, outer leaves only, roughly torn |
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced |
20 snow pea pods |
6 scallions, thinly sliced |
dark sesame oil |
Directions:
1. Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
2. Heat over medium heat and bring to a simmer.
3. Add the remaining ingredients except the snow peas, scallions and sesame oil.
4. Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
5. Add the scallions to the pot, remove from heat and ladle into serving bowls.
6. Drizzle a bit of sesame oil over the top of each serving.
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