Tamari Bouillon Broth With Instant Variation Recipes

TAMARI BOUILLON BROTH WITH INSTANT VARIATION

Steps:

• Combine all ingredients in a stock pot and bring to a boil.
• Then reduce heat, and simmer gently until the bouillon cubes dissolve. Make sure the bouillon cubes dissolve.
• INSTANT VARIATION:.
• Omit the garlic, and combine the water, bouillon and tamari sauce as you make the soup you are using it for.

COCONUT-TAMARI MUSHROOM SOUP

Steps:

• Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
• Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

DELICIOUS VEGETARIAN GRAVY

Steps:

• Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden.
• Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth.
• Lower heat and simmer a minute or so.
• Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.