spinach & shimeji mushroom soup
- Serves: 2
- Calories: 18 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Horensō to shimeji no supu
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- u.s.
- metric
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ingredients:
- 2 ounces fresh spinach
- 3 ounces package shimeji mushrooms
- 1/2 ounce ginger
- 1/2 ounce ginger
- 1 teaspoon soy sauce
- 1 cup chicken soup stock
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step 1:
Cut off the stems of the spinach and wash it. Cut the spinach into 1 in. long pieces.
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step 2:
Cut off the roots of the shimeji mushrooms. Peel and cut the ginger into julienne slices.
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step 3:
Add the ginger to the soup stock in a pan and bring to a boil. Add the spinach and the shimeji mushrooms.
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step 4:
Simmer for a few minutes and add the soy sauce. Remove from the heat and serve.
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comment:
Iron, vitamins A and C and a lot of potassium are included in the spinach, which improves immunity, is good for anemia, and prevents hypertension. Shimeji mushrooms have a lot of vitamins B2 and D, dietary fiber, and the nutritive value is high.
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