Recipe for Hot and Tasty Shiitake Soup (7) 
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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
cut into julienne strips, (1 cup)
2 med carrots
cut into julienne strips, (about 1 cup)
1 med onion
cut into julienne strips, (about 1 cup)
5 oz firm silken tofu
drained and cut into julienne strips
1 tbl malt vinegar
1/2 tsp Szechuan hot and spicy sauce
1/2 tsp salt
Instructions:
Instructions: 6 SERVINGS VEGAN

Daniel Haas, an optometrist in Ohio, loves to cook and relishes Chinese hot and sour soup. He developed his winning recipe based on the hot and sour soup served at his favorite neighborhood Chinese restaurant. Its delicate flavor makes an excellent choice for the first course of an Asian-inspired meal.

Soak 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 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 simmer, add dissolved cornstarch and continue to simmer until slightly thickened.

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