rice soup with wakame & mushrooms
- Serves: 2
- Calories: 205 kcal
- Total Time: 2 h 10 m
- Prep: 2 h 0 m
- Cook: 10 m
- Japanese: Wakame to kinoko-zosui
Soak dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water.
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.
Boil the sea tangle soup stock and add the mushrooms. Boil a couple of minutes.
Add the salt and soy sauce. Then, mix in the rice and wakame. Cover and boil a couple of minutes. Remove from the heat.
Pour into serving bowls.
Mushrooms suit the slightly salty taste of wakame. In Japan, this soup is often served to people who are ill because it is easily digested and very healthy.
Japanese foods recipes
Int'l. recipes with a Japanese twist