MUSHROOM AND GREEN PEA SOUP

Preparation Method :

• Put the mushrooms in a bowl, and pour on the boiling water. Let soak 30 minutes. Drain the mushrooms, reserving the water. Finely chop them. Increase the water up to 1¼ pints (850ml or 3¼ cups) with the stock.
• Finely chop the bean curd.
• Put the stock into a saucepan, and bring it to a boil. Add the tamari or shoyu sauce, rice wine or sherry and mushrooms. Cover and simmer 10 minutes.
• Add the peas and simmer, uncovered, 8 minutes.
• Add the bean curd, and cook 2 minutes more.