Simmer the shiitake in 2 cups hot water for 20 minutes. Save soaking water from shiitake. If using whole shiitake, remove stems, discard and slice the caps.
Heat oil in a medium saucepan and sauté the onion for 1 minute. Add the shiitake. Sauté 2 to 3 minutes. Add carrots, celery and water chestnuts. Sauté 1 minute. Add shiitake cooking water, apple juice, and pineapple juice. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the broccoli. Cover and simmer 1 minute. Add the bean sprouts, tofu, maple syrup and vinegar. Reduce the heat 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 any Eden Pasta, or over cooked organic grains.
Per serving - 171 calories, 4 g fat (22% calories from fat), 11 g protein, 24 g carbohydrate, 3 g fiber, 0 mg cholesterol, 412 mg sodium