This image courtesy of Joseph DeLeo
A staple in vegetarian dishes, this stock may be frozen for future use to make a variety of soups.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Type of Dishsoup, stock
- 4 leeks, white part only
- 1 ounce dried black mushrooms
- 1 tablespoon vegetable oil
- 10 ounces soybean sprouts
- 1 carrot, peeled and sliced
- 1 teaspoon salt
- 1/8 teaspoon white pepper
Remove and discard the tough outer layers of the leeks. Cut the leeks open and in half lengthwise. Wash very well to remove any sand; dry with paper towels. Cut into 1-inch pieces across the leek stalks.
Soak the mushrooms in hot water for 20 minutes, or until soft; drain. Rinse in warm water; drain. Squeeze out any excess moisture. Remove and discard the stems.
Heat a large stockpot and add the vegetable oil. Add the leeks and stir-fry for 1 minute. Add 4 cups water, bring to a boil, and add the black mushrooms, soybean sprouts, carrot, salt, and pepper. Return to boiling again, turn the heat down to medium-low, and cook, covered, for 1 hour. Strain. Cool and store in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 3 months.
2000 Leeann Chin and Katie Chin
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