This nourishing Japanese-style clear soup is wonderfully light, yet completely satisfying. It is the perfect thing to sip on when not feeling well. It’s also a tasty treat for those on a low fiber... or bland diet — just go easy on the pea shoots or leave them out, if on a low fiber diet.
Soak the dried mushrooms in 2 cups of hot water. Let sit for 10 minutes.
Drain the mushroom soaking liquid through a fine sieve into a medium stockpot. Then roughly chop the dried mushrooms and add them to the stockpot.
Add the kombu, soy sauce, rice wine vinegar, and 2 cups of water to the stockpot and bring to a boil. Reduce to a simmer and add the sliced mushrooms and tofu.
Let simmer for at least 20 minutes. Before serving, stir in the pea shoots and cook for 2 minutes. Taste for seasoning, adding more soy sauce or salt if needed. Serve hot.
Kombu can be found in the macrobiotic section of your local health food store, in the international food sections of many supermarkets, and also in Asian markets. You can reuse your kombu up to 3 times, and it will taste milder with each use. After the first use, when it is no longer dried, store in the refrigerator.