8 cup water
1 Tbsp grated fresh ginger
1 large leek, chopped
1 Tbsp grapeseed oil
2 cup Napa or green cabbage, thinly sliced
1 carrot, shredded
1 cup edamame beans, shelled
2 Tbsp tamari sauce
1 tsp ume plum vinegar
toasted or hot sesame oil
Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately.
In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown. Add cabbage, carrots, edamame beans, tamari and water left over from soaking shiitakes.
Cover and simmer 10 minutes or until carrots are soft. Remove from heat, stir in ume plum vinegar, top individual servings with toasted or hot sesame oil as desired and serve.
Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.