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16 cup water

2 cup shiitake mushroom, sliced

1 cup enoki mushroom, sliced

2 large celery stalks, diced

1 large carrot, peeled/diced

1 medium onion, peeled/diced

1 medium onion, julienned

1 bulb ginger, peeled/sliced

8 cloves garlic, peeled

4 tbsp dehydrated mushroom

2 tbsp salt

2 tbsp sugar

4 tbsp scallion

Add celery, carrot, diced onion, ginger to medium/large pot. Cover with 16 cups water. In a separate pan, sauté garlic gloves until brown on outside. Add garlic to pot, along with dehydrated mushroom, salt, sugar. Bring to boil, then simmer on low heat for 30-40 minutes. Strain and discard vegetables. In a separate pan, stir-fry julienned onion on high heat until lightly charred; set aside. Add shiitake mushroom, enoki mushroom and stir-fried onion just prior to serving. Top with scallions.

(Serves 8)

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