Shiitake Mushroom Vegetable Soup

12 shiitake mushrooms, fresh or dried, cut or broken into pieces (6-9 pieces/mushroom)
1 cup broccoli florets, cut into bite size pieces
1 onion, medium size, sliced and cut into small pieces
2 oz. water chestnuts, sliced thin
1 cup carrots, shredded
2 cups cabbage, shredded
2 teaspoons garlic, chopped or crushed
1 lb. tofu, cut into small cubes
1 chipotle pepper, finely cut or chopped
1 teaspoon ginger, powdered
1/2 teaspoon mustard, dry powder
1/2 teaspoon turmeric, powder
1/4 cup soy sauce
2 tablespoons corn starch

Put 5-6 cups of water into a pot and place on the stove top on high heat. Add all the ingredients except the soy sauce and corn starch. Bring to a boil and then reduce the heat to simmer.

In a cup, mix the corn starch with the soy sauce until the corn starch is evenly dispersed. When the onions become translucent, pour in the soy sauce –
corn starch mixture and mix well until all the corn starch is dissolved. Do no let the soup come to a boil. Remove from the stove and serve.

Note: A 1 lb. package of frozen stir-fry vegetables can be substituted for the broccoli and water chestnuts.

DOWAN 20 oz Porcelain Cereal/Soup Bowl Set – 6 packs, White, Deep

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