Instructions: Soak dried mushrooms in 1 cup hot water for 20-30 minutes, until soft.

Drain and reserve stock. Slice mushrooms in thin strips.

Bring reserved mushroom stock and vegetable stock to a boil in saucepan.

Add carrots, green onions, and both kinds of mushrooms and simmer for 3 minutes. Add spinach leaves and soy sauce and cook for a few more minutes, until spinach is wilted. Taste for seasoning.

Serve this simple, clear soup with nori rolls or tempura. You may also add Japanese noodles for a more filling soup.

*Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback -

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