This clear soup is a favorite at home. The seaweed and mushroom stock adds a delightful synergy of natural glutamates.
- 2 cups chicken stock
- 2 tbsp wakame
- ½ cup mushrooms, sliced
- Salt and pepper to taste
- 1 scallion, minced
- Lemon zest
Put stock, wakame, and mushrooms into a pot.
Bring to a boil and let simmer for 3 minutes.
Salt and pepper to taste.
Pour into two bowls, add minced scallion, then grate in a hint of lemon zest. Serve immediatly.