*98. Mushrooms in Broth

• 12 dried Chinese mushrooms
• Generous ½ pint (1½ cups) water

Soften mushrooms in water. Remove the stems, reserving the caps and the soaking water. Put the caps in a saucepan together with the reserved mushroom water and the remaining ingredients. Bring to the boil and simmer for 1 hour, with the pan closely covered. Remove the spring onion and ginger.