rice cakes, wakame & shimeji soup

ingredients:

• 2 rice cakes
• 3 g dried wakame seaweed
• 100 g shimeji mushrooms
• 240 ml water for soaking dried wakame
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 400 ml bonito soup stock

step 1:

Pour the 240 ml water into a bowl and soak the dried wakame seaweed for about 15 minutes to reconstitute it. Drain the water. Cut each rice cake into 4 quarters.

step 2:

Cut off the roots of the shimeji mushrooms.

step 3:

Boil the bonito soup stock. Add the rice cakes and shimeji mushrooms. Boil them on medium heat.

step 4:

After the rice cakes become soft, add the wakame, soy sauce and salt. Cook a couple of minutes. Remove from heat.