2 tablespoons raw sesame oil
1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari.
Cook for another 2 minutes.
Add broth.
Bring to a boil and then simmer until vegetables are soft.
Add tofu.
Serves 6
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