Mushroom and Rice Soup
Cook rice in salted water according to package directions. Soak shiitake mushrooms in hot water for 20 minutes.
Rinse celery, carrots and scallion. Peel as necessary and chop finely.
Drain shiitake mushrooms. Rinse fresh mushrooms, clean and chop finely.
Peel garlic and chop. Heat oil in a wok or frying pan. Add vegetables, mushrooms and garlic. Stir-fry for about 5 minutes. Add vegetable broth, soy sauce and sambal oelek. Simmer for 4 minutes. Rinse cilantro, shake dry and pluck off leaves. Add rice to the soup and season with salt to taste. Heat soup an additional 2 to 3 minutes. Stir in cilantro before serving.