Instructions: Cover shiitake mushrooms with hot water and soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables and the rest of the ingredients except the mushrooms, tamari and water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat and simmer, covered for about an hour. Strain and cool to room temperature. Any stock not being used within 2 or 3 days, freeze.

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