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We hope you got insight from reading it, now let’s go back to shimeji, spinach & wakame soup recipe. To make shimeji, spinach & wakame soup you need 8 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Shimeji, Spinach & Wakame Soup:
- Use 4 cups (*1000ml) Chicken Stock
- Prepare 100 g Shimeji *OR other Asian mushrooms such as Enoki, Oyster or Shiitake
- Use 1 small piece Ginger *finely grated
- Provide Salt & White Pepper
- Take 2 handfuls Baby Spinach
- Use 1 tablespoon Dry Cut Wakame
- Take 1 Spring Onion *finely chopped
- You need Toasted Sesame Seeds
Instructions to make Shimeji, Spinach & Wakame Soup:
- 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.
- 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.
- *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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