Today I pleased everyone in the house with a nice cellophane noodles in shoyu broth, so easy to make!

Fill a medium sized pot with 6 cups water, a few cut up and rinsed oyster (or any type) mushrooms, bring to a boil. Add small slivers of rutabega and chopped leeks, and a few pieces of corn cob (save the corn, it will go in with the noodles). Bring to a boil and simmer for five minutes. Add 2 packages of cellophane noodles (about 8oz. total, I get mine at an Asian grocer in Westboro), the corn from the cob, and 3 tablespoons of high quality soy sauce (Ohsawa Shoyu). Simmer for three minutes and serve, minus the cobs. Delightful!!

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