Chinese mushroom soup

30g shiitake mushrooms
1 medium onion
1 red bell pepper
1 green bell pepper
10g butter
100g soy sprouts
2 tblsp soy sauce
2 tblsp vinegar
1 tblsp honey
1/2 l beef or chicken broth
Spices: salt, cayenne pepper, ginger, 5-spices powder (to taste)

Soak mushrooms 30 minutes in lukewarm water. Dice bell peppers and onion finely.
Cut mushrooms in thin strips.
Put butter and onions in microwave pan and steam for 2-3 minutes at 600W.
Add bell peppers, soy sprouts and mushrooms.
Stir in soy sauce, vinegar and honey.
Cover and boil at 600 W for about 10-12 minutes.
Add broth and season with spices.
Heat another 5 minutes at 600 W, season again, if necessary and leave to stand for another 3 minutes.

Note:
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If you don't want to use a microwave oven you should steam the vegetables in a pan, pour in broth and boil at low heat for about 15 minutes.