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Clear Mushroom Broth with Ginger

6 c Water
6 Dried Chinese mushrooms
1 Onion; quartered
2 Ribs celery with leaves; quartered
2 Strips dried kombu seaweed
1 sl Fresh ginger root; (1-in.)
1/3 c Miso paste
Low-sodium soy sauce
1/3 c Minced green onions


Serves 6.

Dried mushrooms release a tremendous amount of flavor in soup. This recipe calls for dried seaweed, which is available at Asian markets.

In large pot over medium-high heat, combine water, mushrooms, onion, celery and kombu. Bring to boil, then lower heat to medium. Simmer, uncovered, 45 minutes. Strain through colander, pressing to extract flavor. Discard solids. Return broth to pot. Add ginger and simmer 5 minutes, then remove ginger.

In small bowl, combine miso with 1 cup hot broth. Stir to blend, then return mixture to pot. Add soy sauce to taste and green onions.


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