Instructions: Combine the water and kombu in a 3-quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour.

Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients. Serve over cooked soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts.

This recipe yields 4 servings.

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