rice cakes, wakame & shimeji soup

• u.s.
• metric

ingredients:

• 2 rice cakes
• 1 1/2 teaspoons dried wakame seaweed
• 3 1/2 ounces shimeji mushrooms
• 1 cup water for soaking dried wakame
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1 2/3 cups bonito soup stock

step 1:

Pour the 1 cup 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.