wakame & shimeji soup

ingredients:

step 1:

Soak the dried wakame seaweed in the 1/2 cup of water for about 15 minutes to reconstitute it. Drain the water.

step 2:

Cut off the roots of the shimeji mushrooms.

step 3:

Boil the bonito soup stock and add the wakame and shimeji mushrooms.

step 4:

After boiling, add the soy sauce and salt. Simmer for 30 seconds. Remove from heat.

comment:

A rich and flavorful umami develops from the wakame and shimeji, and its combination with the bonito soup stock is good. This soup is very simple and delicious.