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Chinese Noodle Soup

Serves 4

8 Chinese mushrooms, soaked with stems removed and sliced very thin
6 white mushrooms, sliced very thin
1 red bell pepper, sliced very thin
1 small yellow squash, sliced
1 small piece wakame ( a type of seaweed), sliced into small pieces

Put vegetables into 2 quarts water or vegetable broth; cook until tender. Then add the following:

3 T. chopped cilantro
3 chopped green onions
1 T. tamari
1 t. peanut oil or toasted sesame oil
1 small handful bean threads (mung bean noodles)

Remove from fire and let sit, covered for 5 minutes.

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