Mushroom Rice Soup

2 cup chicken broth
1 cup hot water
2 dried shitake mushrooms
1 tbp lemon juice
1 tbp soy sauce
1 tsp Mirin cooking wine
1 cup cooked rice
1 cup cubed tofu
1 green onion chopped

Soak the dried shitakes in the hot water for about 20 minutes. Strain and save the water and chop the mushrooms. Boil the chicken broth, mushroom water, lemon juice, soy, Mirin. When boiling turn down to medium and add the rice, mushrooms and tofu and simmer for about 10 minutes. Add the green onion and serve.

Serves 2