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mushroom soup with soy sauce
- Serves: 4
- Calories: 7 kcal
- Total Time: 5 m
- Prep: 5 m
- Cook:
- Japanese: Kinoko-jiru
- u.s.
- metric
ingredients:
- 6 ounces shiitake mushrooms
- 7 ounces package shimeji mushrooms
- 4 ounces package enoki (snow puff)
- mushrooms
- 2 tablespoons soy sauce
- a little salt
- 3 1/3 cup bonito 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:
Prepare the bonito soup stock. Bring to a boil and add all the mushrooms. Boil for about 4 minutes.
step 3:
After boiling, add the salt and the soy sauce.
comment:
The taste of this soup is very good, especially the flavor of the shiitake mushrooms, which is enhanced by the ingredients used. It is very simple and warms you up on a cold day.
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