Vegan Asian Style Broth

Vegan Asian Style Broth
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For the Mushroom Broth
  1. 1 cup dried mushrooms (any variety)
  2. 4 cups boiling water
For the soup
  1. 1/4 tsp salt
  2. 1/4 tsp tamarind paste
  3. 2 tsp lime juice
  4. 1 tsp sesame oil
  5. 12 cups vegetable broth or No-Chicken broth
  6. 1 cup mushroom broth
  7. 3 clove garlic, finely minced
  8. 1/2 finch piece fresh ginger, peeled, finely minced
  9. 1 Tbsp soy sauce
For the mushroom broth
  1. Pour boiling water over mushrooms.
  2. Cover bowl with saran wrap and allow to sit for 20 minutes.
  3. Strain liquid through a fine mesh strainer and discard mushrooms.
  4. Use 1 cup of broth for the soup and freeze the rest in a Tupperware for next time!
For the soup
  1. Add everything to a pot, stir to combine and bring to a boil.
  2. Reduce heat, cover the pot and simmer for at least 45 minutes.
  3. Serve hot with whatever veggies and add-ins you like!
Notes
  1. *You can easily pack this as a work lunch. Just add everything to a large 24 oz mason jar besides the broth. Fill a second jar with the broth. When you are ready for lunch microwave till boiling. Pour broth not the jar with all your add-ins, cover and allow to sit for 6-8 minutes. Remove cover and eat away!
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