Tamari Bouillon Broth With Instant Variation Recipes
TAMARI BOUILLON BROTH WITH INSTANT VARIATION
Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth.
Provided by KateL
Categories Stocks
Time 12m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a stock pot and bring to a boil.
- Then reduce heat, and simmer gently until the bouillon cubes dissolve. Make sure the bouillon cubes dissolve.
- INSTANT VARIATION:.
- Omit the garlic, and combine the water, bouillon and tamari sauce as you make the soup you are using it for.
Nutrition Facts : Calories 8.1, Sodium 688.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.3
COCONUT-TAMARI MUSHROOM SOUP
A lovely creamy Thai mushroom soup without the cream. I had something similar to this at a local vegan restaurant that imposes a no-waste policy upon its patrons. I loved the soup, so when I got home I recreated it. It is incredibly simple to make, and incredibly delicious. I would also like to mention that it's best served with a dense bread to dip into the soup. I find olive bread or a spicy bread compliments well.
Provided by A
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
- Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 5.4 g, Fat 26.1 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 19.3 g, Sodium 81.6 mg, Sugar 0.9 g
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