1.In a small heatproof bowl, place mushrooms and cover with boiling water, stand for 20 minutes; drain. Discard stems; halve caps.
2.In a medium saucepan, combine stock, tamari, ginger and oil; bring to a boil. Add mushroom and carrot, reduce heat; simmer, covered, for about 2-3 minutes, or until carrot is just tender. Add peas, onion, cabbage and bamboo shoots; simmer, uncovered, for 2 minutes.
Suitable to freeze.Note