rice soup with wakame & mushrooms

• u.s.
• metric

ingredients:

• 1 1/2 teaspoons dried wakame
• 3 ounces shiitake mushrooms
• 2 ounces package shimeji mushrooms
• 1 ounce package enoki (snow puff)
• mushrooms
• 1/2 teaspoon salt
• 1 tablespoon soy sauce
• 2 servings steamed rice
• 2 1/2 cups sea tangle soup stock

step 1:

Soak dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water.

step 2:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 3:

Boil the sea tangle soup stock and add the mushrooms. Boil a couple of minutes.

step 4:

Add the salt and soy sauce. Then, mix in the rice and wakame. Cover and boil a couple of minutes. Remove from the heat.