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From:	Deborah (Recipes.vegsource.com)
Subject:	Brothy Soups and Soupy Broths
Date:	August 18, 2011 at 7:54 pm PST

In Reply to: Brothy Soups posted by Ravi on August 18, 2011 at 12:38 pm:

Basic Soup Broth

2 quarts water
1 large onion, peeled and chopped
2 carrots, peeled and chopped
3 stalks celery, diced
1 cup bean sprouts (optional)
1 cup chopped mushrooms (optional)
1/4 cup vegetarian "beef" or "chicken" bouillon powder (optional)
1/2 tsp sugar or equivalent

Put all except bouillon powder in a large saucepan.
Bring to boil.
Turn heat to simmer, and simmer for 1 hour.
Strain.
Adjust seasonings to taste (salt, pepper, Kitchen Bouquet, etc).
Add bouillon, if desired.

Use as desired, in soups, stews, gravies, etc.

Can be frozen for later use.
(Freeze in ice cube trays, to make "soup cubes".)

----

NOTE:
For quick soups, use canned vegetable broth
or water + bouillon powder/cubes
in place of homemade broth.

=========================================

Easy Hot and Sour Soup

To 3 cups simmering vegetable broth, add:

1/2 tsp hot chili oil
1 tsp rice vinegar
1/2 cup shredded Tofu
1/2 cup shredded fresh mushrooms
1/4 tsp minced garlic
Soy sauce to taste

Cook and stir until all is hot.

VARIATION:
Add cooked noodles to each serving.

=========================================

Japanese Vegetable Soup/Stew

2 large sweet potatoes, peeled and cut into large chunks
2 large potatoes, peeled and cut into large chunks
2 large carrots, peeled and cut into large chunks
1 can bamboo shoots, drained
1 yellow turnip, peeled and cut into large chunks
1/2 lb Chinese pea pods, parboiled 3 minutes
8 dried shiitake mushrooms, soaked overnight in 2 cups water
1/2 lb firm Tofu, cut into cubes (optional)
4 cups vegetable broth
1 tsp kombu (seaweed) powder, if available
1/2 cup sake
1/2 cup mirin (sweet wine)
1 Tbs sugar
1/2 tsp salt
1/4 cup soy sauce

Put soaked mushrooms and soaking water into a large saucepan.
Cook 5 minutes.
Add broth, kombu, sake, mirin and sugar. Bring to a boil.
Add all vegetables except pea pods. Bring to a boil.
Turn heat to medium simmer.
Partly cover, and cook until vegetables are almost tender (about 20 minutes).
Add the salt and soy sauce, and simmer 15 minutes longer.
Add the pea pods and Tofu, and boil briefly.
Serve.

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