Lower heat, add kombu /
shiitake soaking water, cover, and cook 15 - 20 minutes.
Not exact matches
Cellophane Noodle Salad ---------------- 8 dried
shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles,
soaked in warm
water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp
water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Soak the
shiitake in the
water for 30 minutes or longer.
Soak shiitake mushroom in
water for 30 minutes.
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried
shiitake mushrooms (
soak in
water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom
water after
shiitake mushrooms
soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
To prepare meatballs: Place
shiitakes in a small bowl; cover with boiling
water and let
soak for 45 minutes.
Soak dried
shiitake mushrooms in one cup of
water for 1 - 2 hours or until soft.
To prepare meatballs: Place
shiitakes in a small bowl; cover with boiling
water and let
soak for 45 minutes.
Soak the
shiitake mushrooms in 1 1/2 - 2 cups of
water for 20 minutes, or until soft.