rice cakes, wakame & shimeji soup

ingredients:

step 1:

Pour the 1 cup 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.

comment:

Salty wakame suits the rice cake well. The soup becomes delicious with wakame and umami of shimeji.