Soak the shiitake in 1 cup hot water for 20 minutes. Save soaking water from shiitake. If using whole shiitake, remove stems, discard and slice the caps. Heat oil and sauté the onion for 1 minute. Add the shiitake to the skillet. Sauté 2 to 3 minutes. Add carrots and sauté 1 minute. Add water, cover and bring to a boil. Reduce the flame to medium-low and simmer for 3 to 5 minutes. Add the broccoli, cover and simmer 1 minute. Add the sprouts, tofu, barley malt and brown rice vinegar. Reduce the flame to low and add the shoyu. Mix thoroughly. Slowly add the diluted kuzu, stirring constantly, to prevent lumping, until thick. Simmer for 1 to 2 minutes. Serve as is, over cooked organic grains, or over any Eden Pasta.
4g fat (22% calories from fat),