This can be easily made fat-free if you exclude the 2 tsp of sesame oil
- Elizabeth
---------- Forwarded message ----------
Date: Fri, 6 Mar 1998 18:12:35 -0500 (EST)
From: "Elizabeth J. Rowe" <erowe02@xxxxxxxxx>
To: Richard and Julia <richjulia@xxxxxxxxxxx>
Subject: shiitake consomme
Shiitake consomme with Transparent Noodles
4 carrots
11 c. water
1 c. Chinese rice wine, sherry, or sake
2 c. dried shiitake mushrooms
1 large onion, chopped
2 celery stalks, chopped
2 in. fresh ginger, sliced thin
6 garlic cloves, cut in half
3 1.5 to 1.8 oz packages bean-thread noodles
3 Tbs. soy sauce
1 Tbs. rice vinegar
2 tsp. dark sesame oil
4 scallions, cut into 2 in. lengths, then into julienne strips
1 red bell pepper, cut into 2-inch julienne strips
1 jalapeno pepper, seeded and cut into thin rounds
1. Peel two fo the carrots. Cut them into 2-inch lengths, then into very
thin julienne strips. Set them aside. Cut theremaining carrots into
large pieces. Put these pieces into a stockpot with the wtaer, wine,
dried mushrooms, ioion, celery, ginger, and garlic, and set the heat on
high. Bring the mixture to a boil, reduce the heat, and let the consomme
simmer gently for 1 hour.
2. While the consomme simmers, soak the noodles in warm water for 30
minutes.
3. Strain the consomme into a clean stockpot. (You can save the mushrooms
in the sieve for another used, such as Shiitake Spring Rolls). Heat the
consomme to a simmer. Strain the cellophane noodles, and add the noodles
and the julienned carrots to the soup. Let the soup simmer for 2 to 3
miutes or until the noodles are tneder. Add the soy sauce, rice vinegar,
and sesame oil. (At this point the soup can stand for up to 30 minutes,
although the nooldes will overcook some).
4. Just before serving, adde the julienned scallions and red peppers, and
if you like, the jalapeno.
- tofu can be added along with the noodles for a more substantial soup.
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