spinach & shimeji mushrooms clear soup

ingredients:

• 60 g fresh spinach
• 100 g package shimeji
• mushrooms
• 1 teaspoon soy sauce
• 1 1/2 teaspoons salt
• 800 ml bonito soup stock

step 1:

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

step 2:

Cut off the roots of the shimeji mushrooms.

step 3:

Prepare the bonito soup stock. Bring to a boil and add the spinach and the shimeji mushrooms.

step 4:

Simmer for a few minutes and add the salt and the soy sauce. Remove from the heat and serve.