Recipe for Hot and Tasty Shiitake Soup 
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Yield:
6
Ingredients:
Amount Ingredient
5 x dried wood ear mushrooms
5 x dried shiitake mushrooms
2 tbl soy sauce
1/2 med jicama, julienned (1 cup)
2 med carrots, julienned
(about 1cup)
1 med onion, thinly sliced
(about 1 cup)
5 oz firm silken tofu
drained and julienned
1 tbl malt vinegar
1/2 tsp Szechuan hot and spicy sauce
1/2 tsp salt
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.

Soak dried mushrooms in 1/2 cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside.

In large saucepan, bring 1/4 cup water and soy sauce to a boil. Add jicama, carrots and onion. Reduce heat, cover and simmer until tender, about 8 minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar, Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and simmer, stirring, until thickened.

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