How to Make Perfect Shimeji, Spinach & Wakame Soup

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We hope you got insight from reading it, now let’s go back to shimeji, spinach & wakame soup recipe. You can have shimeji, spinach & wakame soup using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Shimeji, Spinach & Wakame Soup:

  1. Take 4 cups of (*1000ml) Chicken Stock.
  2. You need 100 g of Shimeji *OR other Asian mushrooms such as Enoki, Oyster or Shiitake.
  3. Take 1 of small piece Ginger *finely grated.
  4. Prepare of Salt & White Pepper.
  5. Use 2 handfuls of Baby Spinach.
  6. Take 1 tablespoon of Dry Cut Wakame.
  7. Take 1 of Spring Onion *finely chopped.
  8. Take of Toasted Sesame Seeds.

Steps to make Shimeji, Spinach & Wakame Soup:

  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..

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