Hot and Tasty Shiitake Soup

• 5 dried wood ear mushrooms
• 5 dried shiitake mushrooms
• 2 Tbs. soy sauce
• 1/2 medium jicama, julienned (1 cup)
• 2 medium carrots, julienned
• 1 medium onion, thinly sliced
• 5 oz. firm silken tofu, drained and julienned
• 1 Tbs. malt vinegar
• 1/2 tsp. Szechuan hot and spicy sauce
• 1/2 tsp. salt
• 2 Tbs. cornstarch dissolved in 1/2 cup water

1. Soak dried mushrooms in 1/2 cup hot water for 20 minutes.
2. Remove mushrooms from soaking water; reserve liquid.
3. Chop mushrooms; set aside.
4. In large saucepan, bring 1/4 cup water and soy sauce to a boil.
5. Add jicama, carrots and onion.
6. Reduce heat, cover and simmer until tender, about 8 minutes.
7. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar, Szechuan sauce and salt.
8. Bring to a simmer, add dissolved cornstarch and simmer, stirring, until thickened.

mushrooms, shiitake mushrooms, soy sauce, jicama, carrots, onion, silken, malt vinegar, szechuan, salt, cornstarch

Taken from www.vegetariantimes.com/recipe/hot-and-tasty-shiitake-soup/ (may not work)