Soak shiitake mushrooms until tender. Clean and dice all ingredients into small cubes. Bring water to boil. Add pearl barley, cashews and radish. Allow to simmer. Pan fry shiitake mushrooms until fragrant. Add to soup.

Add carrots about 30 minutes into the cooking. When the content is tender, add soy bean peas and vegi ham. Bring to boil. Add salt, sugar, mushroom seasoning and white pepper. Thicken the soup with potato starch solution. Serve..