Recommended recipe by Milica (Millie) Milovanovic. From "Late Summer and Earth Energy"
¼ lb seitan shredded
½ Tbsp soy sauce, plus additional to taste
1Tbsp mirin
1 Tbsp kudzu +1tsp
2 Tbsp sesame oil ( optional hot pepper sesame oil)
1 onion
1 broccoli stalk, peeled and cut into fine matchstick pieces
4-5 shitake mushrooms
4-5 button mushrooms small
6 cups water
1/2lb firm tofu, cut into tiny cubes
2 Tbsp umeboshi vinegar
2-3 scallions
Cut seitan into matchsticks and place in a medium bowl. Combine soy sauce, mirin, kudzu and sesame oil in a small bowl. Toss with seitan pieces. Set aside. Over medium flame, heat sesame oil in a soup pot. Add onion, sauté until translucent, about 2 minutes.
Add mushrooms and sauté 2 minutes. Stir in seitan, sauté briefly. Add water, cover, and bring to a boil over medium heat.
Stir in broccoli and tofu cubes. Cover and simmer 20-25 minutes. Stir in dissolved kudzu until soup thickens slightly, about 3 minutes. Remove soup from heat and season lightly with vinegar to taste.
Serve hot garnished with scallion.