Shortcut Vegetarian Hot Pot Broth

Name: Shortcut Vegetarian Hot Pot Broth
Total time: 45
Yield: 8
Ingredients: 1 tablespoon canola oil; 8 ounces sliced fresh mushrooms; 0.75 cup thinly sliced green onion; 0.5 cup sliced ginger; 2.5 teaspoons salt; 0.75 cup Shaoxing rice wine; 0.5 cup dried shiitake mushrooms; 1 (1x4 inch) piece dried kombu (dried kelp); 1.5 teaspoons date sugar; 3 quarts low-sodium vegetable broth; 1 teaspoon goji berries; 0.25 cup sliced ginger

Recipe by Marianne Williams from allrecipes.com

Appetizer 45 Mins.

Ingredients

8 servings

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1 tablespoon canola oil
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8 ounces sliced fresh mushrooms
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0.75 cup thinly sliced green onion
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0.5 cup sliced ginger
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2.5 teaspoons salt
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0.75 cup Shaoxing rice wine

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0.5 cup dried shiitake mushrooms
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1 (1x4 inch) piece dried kombu (dried kelp)
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1.5 teaspoons date sugar
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3 quarts low-sodium vegetable broth
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1 teaspoon goji berries
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0.25 cup sliced ginger

Instructions

Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.