Aromatic Broth

• 5 None dried shiitake mushrooms (10g)
• 1 1/2 cups vegetable stock
• 2 tsp tamari soy sauce
• 1 piece (1/4 inch) ginger, grated
• 1/2 tsp peanut oil
• 1/2 None carrot, peeled and thinly sliced
• 1/2 cup chopped coarsely sugar snap peas
• 1 None green onion, thinly sliced
• 1 cup finely shredded Chinese cabbage
• 1/4 cup canned bamboo shoots, cut into matchsticks

1. Place the mushrooms in a small bowl; Cover with boiling water. Let stand for 20 mins, then drain. Discard the stems and halve the caps.
2. Combine the stock, tamari, ginger and oil in a medium saucepan; bring to a boil. Add the mushroom and carrot. Reduce the heat to low; simmer, covered, for about 2-3 mins, or until the carrot is just tender. Add the peas, onion, cabbage and bamboo shoots; simmer, uncovered, for 2 mins.

shiitake mushrooms, vegetable stock, soy sauce, ginger, peanut oil, carrot, peas, green onion, cabbage, bamboo shoots

Taken from recipes-plus.com/api/v2.0/recipes/35914 (may not work)