Ingredients
10 cup water
1 1/2 cup mushroom liquid
1/4 cup tamari soy sauce, low sodium
1/4 cup sherry, optional
3 garlic cloves, crushed
1 tbsp fresh ginger root, grated
2 package shiitake mushrooms, dried
1 onion, cut in wedges
1 bunch green onions, cut in 1 piec
3 celery, sliced
1/2 lb chinese cabbage, sliced
1/2 lb soba noodles, or buckwheat s
Directions
water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile,
put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze
excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups
of this liquid to the hot broth. Chop mushrooms discarding tough
stems, and add to broth. Add remaining ingredients, except for the
noodles. Simmer over low heat 15 minutes, add noodles, and cook an
additional 10 minutes. Serve hot.
HELPFUL HINTS: This will make a meal for four people, or a first
course, with other Chinese food, for eight people. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Preparation Time: McDou
Servings: 4 servings
Chinese Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Soup; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the distant past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. However, sadly, these early cookbooks were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times made use of a good variety of spices, including a few that are still present in modern kitchens like basil, fennel and parsley. Moving on, there were some recipe books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe books, many of which are now in academic collections. By the time we get to the twentieth century, cookery books were in great demand, mostly due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Chinese Vegetable Soup recipe.
