It’s still winter and snowy here in Honesdale, PA, and cold. Soups and stews continue to warm and comfort us as we stare from the kitchen table, through the windows at our winter garden of ice-laced trees, frost ravaged herb garden and our poor bamboo, slumped to the ground with the weight of the snow. On the positive side, bright colored birds visit the feeders in the yard, deer pass in the forest and we saw an enormous eagle perched on one of the trees, while we wished for a bear 🙂
I’m still working on the freezer and pantry, pleased by the wonderful edibles I’ve found, including fish balls and shrimp. Every ingredient I used was either in the pantry, the freezer or refrigerator; bok choy, shrimp, mushrooms, fish balls, daikon, scallions, makings for homemade dashi and soup seasoning. Bravo me!
I first added the mushrooms, daikon and scallions to the dashi broth. It looked so good, I ate some and it was marvelous! So if you’re allergic to seafood/fish, you needn’t go any further than this mushroom rich broth.