Ginger-Lemon Grass Broth with Nameko

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Slippery and exotic, this glistening mushroom suggests oysters, scallops, and satiny sexual parts. Its tawny hue remains after cooking, as does its defined, neat form. Prepare this light course using a broth that is clear and brisk, based on mushrooms, on a vivid vegetable combination, or seafood and vegetables, or veal and mushrooms. Reserve for amateurs of delicacy and slurp.


  • 1 stalk lemon grass
  • 1-inch ginger chunk
  • 4 cups flavorful clear broth (see suggestions)
  • Dry sherry
  • Shoyu (Japanese soy sauce)
  • About ¼ pound nameko (to yield 1 cup trimmed)


    1. Pound lemon grass slightly to break fibers and release aromatic oils. Slice thin. Do same to ginger. Combine both with broth in saucepan. Simmer to reduce to 3 cups, 5 to 10 minutes. Strain out solids. Season discreetly with sherry and shoyu.
    2. Cut apart mushroom stems at base. If mushrooms are relatively large, cut stems into 2-inch sections and halve caps. Add to broth. Simmer until cooked through, 1 to 2 minutes.
    3. Ladle into small bowls. Serve hot.

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