rice cakes, wakame & shimeji soup
- Serves: 2
- Calories: 129 kcal
- Total Time: 25 m
- Prep: 20 m
- Cook: 5 m
- Japanese: Moch to wakame to shimeji no sūpu
- metric
- u.s.
ingredients:
- 2 rice cakes
- 3 g dried wakame seaweed
- 100 g shimeji mushrooms
- 240 ml water for soaking dried wakame
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 400 ml bonito soup stock
step 1:
Pour the 240 ml water into a bowl and soak the dried wakame seaweed for about 15 minutes to reconstitute it. Drain the water. Cut each rice cake into 4 quarters.
step 2:
Cut off the roots of the shimeji mushrooms.
step 3:
Boil the bonito soup stock. Add the rice cakes and shimeji mushrooms. Boil them on medium heat.
step 4:
After the rice cakes become soft, add the wakame, soy sauce and salt. Cook a couple of minutes. Remove from heat.
comment:
Salty wakame suits the rice cake well. The soup becomes delicious with wakame and umami of shimeji.
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