Ingredients
- 6 Eden Whole Shiitake Mushrooms
- 2 cups water, for cooking shiitake
- 1 Tbsp Eden Sesame Oil, or Black Sesame Oil
- 1/4 cup onion, sliced
- 1/4 cup carrots, sliced thin
- 1/4 cup thinly sliced celery
- 1/4 cup organic pineapple juice
- 1 cup organic apple juice
- 1/4 cup mung bean sprouts, rinsed
- 1/2 pound organic extra firm tofu, cubed
- 1/4 cup sliced water chestnuts
- 1/2 cup broccoli, florets
- 3 tsp Eden Brown Rice Vinegar
- 1 Tbsp organic maple syrup
- 2 Tbsp Eden Shoyu Soy Sauce, or to taste
- 4 Tbsp Eden Kuzu Root Starch, dissolved in 6 T. cold water
Directions
Simmer 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 onion for 1 minute. Add 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 5 minutes. Add the broccoli. Cover and simmer 1 minute. Add the bean sprouts, tofu, maple syrup and vinegar.
Reduce heat to low, add shoyu and mix thoroughly. Slowly add the diluted kuzu, stirring constantly until thick to prevent lumping. Simmer for 1 to 2 minutes. Serve as is, over any Eden Pasta, or cooked organic grain.
Nutritional Information
Per serving - 181 calories, 4 g fat (19% calories from fat), 9 g protein, 28 g carbohydrate, 5 g fiber, 0 mg cholesterol, 371 mg sodium