Remove the tips of the shiitake, discard stems and slice the caps. Reserve soaking water. Sauté the onion and shiitake in olive oil for 2 to 3 minutes. Add the water and shiitake soaking water to the skillet, cover and bring to a boil. Reduce the flame to medium-low and simmer for 5 to 7 minutes. Reduce the flame to low, add the dissolved kuzu to the skillet. Stir constantly until thick and translucent. Add the shoyu and simmer 2 to 3 minutes. Turn off the flame and stir in the parsley. Serve hot over cooked organic grains, vegetables, or any Eden Pasta.
Per serving - 49 calories, 1 g fat (11% calories from fat), 2 g protein, 9 g carbohydrate, 3 g fiber, 0 mg cholesterol, 279 mg sodium