Shimeji, Spinach & Wakame Soup

Name: Shimeji, Spinach & Wakame Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 cups (*1000ml) Chicken Stock; 100 g Shimeji *OR other Asian mushrooms such as Enoki, Oyster or Shiitake; 1 small piece Ginger *finely grated; Salt & White Pepper; 2 handfuls Baby Spinach; 1 tablespoon Dry Cut Wakame; 1 Spring Onion *finely chopped; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

This is an absolutely quick & easy soup that is healthy and delicious. I sometimes add Eggs and that makes the soup even more nutritious. You can enjoy this soup with freshly cooked rice or add noodles such as Udon and Ramen. Wakame can be replaced with toasted Nori (Seaweed Sheets).

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4 cups(*1000ml) Chicken Stock
100 gShimeji *OR other Asian mushrooms such as Enoki, Oyster or Shiitake
1small piece Ginger *finely grated
Salt & White Pepper
2 handfulsBaby Spinach
1 tablespoonDry Cut Wakame
1Spring Onion *finely chopped
Toasted Sesame Seeds

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Steps

1

Heat Chicken Stock and Ginger in a large saucepan or pot. Season with Salt and White Pepper. Cut off the bottom of Shimeji, tear into smaller pieces and add to the soup.
2

When Shimeji is cooked, add Spinach and Wakame. They will be cooked very quickly. Sprinkle with some Spring Onion and Toasted Sesame Seeds and enjoy.
3

*Note: If you use Nori (Seaweed Sheets) instead of Wakame, toast them over the flames, tear into small pieces, and add with Spring Onion and Sesame Seeds just before you eat.