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.
comment:
Salty wakame suits the rice cake well. The soup becomes delicious with wakame and umami of shimeji.