spinach & shimeji mushroom soup

ingredients:

• 60 g fresh spinach
• 80 g package shimeji
• mushrooms
• 15 g ginger
• 15 g ginger
• 1 teaspoon soy sauce
• 240 ml chicken soup stock

step 1:

Cut off the stems of the spinach and wash it. Cut the spinach into 3 cm. long pieces.

step 2:

Cut off the roots of the shimeji mushrooms. Peel and cut the ginger into julienne slices.

step 3:

Add the ginger to the soup stock in a pan and bring to a boil. Add the spinach and the shimeji mushrooms.

step 4:

Simmer for a few minutes and add the soy sauce. Remove from the heat and serve.