Ginger and mushroom stock (for steamboat)

This aromatic shallot-flavoured stock becomes even more delicious as you dip and cook the raw accompaniments.

Recipe «Ginger and mushroom stock (for steamboat)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2L Massel vegetable liquid stock, 5cm-piece fresh ginger, peeled, sliced, 6 shallots, ends trimmed, cut into 6cm lengths, 6 dried shiitake mushrooms, 600g hokkien noodles , Salt 'n' Pepper Squid & Prawns , to serve, Oyster Chicken , to serve, Coriander Beef , to serve , Mixed Asian Vegetables , to serve, Peanut Dipping Sauce , to serve, Ginger-Soy Dipping Sauce , to serve, Sambal oelek, to serve.

Ingredients:

• 2L Massel vegetable liquid stock 
• 5cm-piece fresh ginger, peeled, sliced 
• 6 shallots, ends trimmed, cut into 6cm lengths 
• 6 dried shiitake mushrooms 
• 600g hokkien noodles 
• Salt 'n' Pepper Squid & Prawns , to serve 
• Oyster Chicken , to serve 
• Coriander Beef , to serve 
• Mixed Asian Vegetables , to serve 
• Peanut Dipping Sauce , to serve 
• Ginger-Soy Dipping Sauce , to serve 
• Sambal oelek, to serve 

Instructions

1. Bring the stock, ginger, shallot and mushrooms to a simmer in a steamboat or electric wok. Cook, covered, for 10 minutes.
2. Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain.
3. Serve the stock with the noodles, seafood, chicken, beef, vegetables and dipping sauces.