Chinese Vegetable Soup

Recipe Ingredients

10 cups	2370ml	Water
1 1/2 cups	355ml	Mushroom liquid
1/4 cup	59ml	Tamari soy sauce - low sodium
1/4 cup	59ml	Sherry - optional
3		Garlic cloves - crushed
1 tablespoon	15ml	Fresh ginger root - grated
2		Shiitake mushrooms - dried
1		Onion - cut in wedges
1		Green onions - cut in 1" pieces
3		Celery - sliced
1/2 lb	227g / 8oz	Chinese cabbage - sliced
1/2 lb	227g / 8oz	Soba noodles - ** see note

Recipe Instructions

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes.

Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat.

Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot broth.

Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles.

Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people.

Source:
Lee Su Jan - modified by Bill Wight

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