In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
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Question: 1.,USE BUCKWHEAT PANCAKE MIX.,______,SERVING SIZE: 2 PANCAKES

Answer: PREPARE PANCAKES ACCORDING TO INSTRUCTIONS ON CONTAINER.

Question: ______,To a medium saucepan, add sugar and water. Bring to a boil, stirring frequently so sugar doesn't burn. Once boiling and sugar has dissolved, remove from heat and add the cleaned mint leaves. Let sit and steep at room temperature until cool. Strain the mint and pour into an empty bottle or container with a spout. Store in the refrigerator until ready to use.,To assemble the julep:,Fill a small glass or julep cup with crushed ice to the rim. Over ice, pour 1 oz. of mint simple syrup, then 2 oz. bourbon. Stir with a spoon and add one to two mint spears. Snip a straw to fit the glass, short enough to get a good whiff of the mint while you sip. Allow glass to frost and ice to melt a bit, then enjoy!,Feel free to adjust bourbon and syrup to your taste.

Answer: Simple syrup:

Question: Heat oil in large pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 7 minutes. Add mushrooms, carrots, astragalus root, stock and 2 cups water. Bring to a low boil. Reduce heat and simmer 45 minutes.,Add tamari and adjust the seasoning with salt if needed. Add broccoli and cook until tender, about 2 minutes.,______,MUSHROOM STOCK:,Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.,Chop 2 ribs celery and 1 medium onion and put in large pot with 2 ounces dried shiitake mushrooms and 2 1/2 quarts water.,Bring to a simmer over medium-high heat.,Reduce heat and simmer 20 minutes.,Turn off heat, cover, and let stock steep 20 minutes.,Add 1/2 cup low-sodium soy sauce.,Pour stock through a fine-mesh strainer, discard solids, and let cool.,(Makes 2 quarts.).

Answer:
Remove astragalus root pieces. Ladle soup into serving bowls and garnish with scallions before serving.