1. Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes. 2. Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes. 3. Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving. 4. MUSHROOM STOCK: 5. Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month. 6. Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water. 7. Bring to a simmer over medium-high heat. 8. Reduce heat and simmer 20 minutes. 9. Turn off heat, cover, and let stock steep 20 minutes. 10. Add 1/2 cup low-sodium soy sauce. 11. Pour stock through a fine-mesh strainer, discard solids, and let cool. 12. (Makes 2 quarts.). ---------------------------------------------------------------------------
Nutrition
Ingredients
