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rice soup with mushrooms

Name: Rice Soup with Mushrooms
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Yield: 2
Cuisine: Japanese
Ingredients: 80 g shiitake mushrooms; 50 g package shimeji mushrooms; 50 g package enoki (snow puff) mushrooms; 1/2 teaspoon salt; 1 tablespoon soy sauce; 2 servings steamed rice; 600 ml sea tangle soup stock

Serves: 2
Calories: 205 kcal
Total Time: 2 h 0 m
- Prep: 1 h 50 m
- Cook: 10 m
Japanese: Kinoko-zosui

metric
u.s.

ingredients:

80 g shiitake mushrooms
50 g package shimeji mushrooms
50 g package enoki (snow puff)
mushrooms
1/2 teaspoon salt
1 tablespoon soy sauce
2 servings steamed rice
600 ml sea tangle soup stock

step 1:

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 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 2:

Boil the sea tangle soup stock and add the mushrooms. Boil a couple of minutes.

step 3:

Add the salt and soy sauce. Then, mix in the rice. Cover and boil a couple of minutes. Remove from the heat.

Pour into serving bowls.

comment:

The flavor of mushrooms increases your appetite. In Japan, this soup is often served to people who are ill because it is easily digested and very healthy.

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