

- 1 cup dried whole shitake mushrooms
- 1 clove garlic, minced
- 1 cup chopped red onion
- 1 tbsp. soy oil
- 32 oz. chicken broth
- 12-oz. silken tofu, cubed
- 1 tbsp. soy sauce or fish sauce
- 2 tbsp. sliced green onion tops
- Soak dried mushrooms in boiling water 1 hour or overnight.
- In a large saucepan cook onion and garlic in hot oil until tender. Add broth, tofu and soy sauce. Bring to boiling, reduce heat and simmer 5 minutes.
- Serve sprinkled with green onion.
- Serves 4 to 6