Clean and break asparagus into bite sizes. Cut mushrooms into quarters and vegetarian tempura in half.

Place asparagus in cold water, cover with lid and cook until asparagus are tender (about 30 minutes). Do not open the lid. This technique preserves the natural sweetness of the asparagus.

Add shiitake mushrooms and vegetarian tempuras. Allow to simmer. Season with salt, sugar, mushroom seasoning and white pepper to taste.