scallop & spinach clear soup

ingredients:

• 6 raw scallops
• 40 g spinach
• 1 teaspoon soy sauce
• a little salt
• 300 ml bonito soup stock or sea tangle soup stock

step 1:

Cut off the stems of the spinach and wash it. Cut the spinach into 5 cm. long pieces.

step 2:

Pour the soup stock into a pan. Bring to a boil and add the scallops and spinach. Boil until done (about 1 to 2 minutes.)

step 3:

Add the soy sauce and salt. Mix a couple times. Remove from the heat.