lekhafoods
#Slider1 #Slider2 #Slider3 #Slider4 #Slider5 #Slider6 #Slider7
autorImage12
16 September 2014,12:55 by
V.Chitralekha

Posted in

Rate this Article:

 Print Hits: 1,022

MUSHROOM AND GINGER BROTH

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the Chinese mushrooms in hot water for 30 minutes. Drain, reserving the soaking water. Remove and discard the stalks, and slice the mushroom caps.
  • Soak the noodles in very hot water for 10 minutes.
  • Meanwhile, heat the oil in a wok or large open pan over a high heat. Add the garlic, ginger and sliced mushrooms. Stir-fry for 2 minutes.
  • Add the vegetable stock with the reserved mushroom soaking water and bring to the boil. Add the mushroom ketchup and soy sauce.
  • Drain the noodles and divide among the serving bowls. Ladle in the hot soup and serve immediately, garnished with coriander leaves.

INGREDIENTS

  • 30 grams dried Chinese mushrooms       
  • 150 grams medium egg noodles
  • 2 tablespoon sesame oil
  • 4 garlic cloves, crushed
  • 2 inch piece root ginger, finely shredded
  • 750 ml hot vegetable stock
  • 2 teaspoon mushroom ketchup
  • 2 teaspoon light soy sauce
  • Fresh coriander leaves, to garnish

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA