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rice cakes, wakame & shimeji soup

Rice Cakes, Wakame & Shimeji Soup
Ingredients

ingredients:

Step 1

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

step 2:

Cut off the roots of the shimeji mushrooms.

Step 3

step 3:

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

Step 4

step 4:

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

Moch to wakame to shimeji no sūpu

comment:

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

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