Wakame and mushroom soup
This clear soup is a favorite at home. The seaweed and mushroom stock adds a delightful synergy of natural glutamates.
Ingredients
- 2 cups chicken stock
- 2 tbsp wakame
- ½ cup mushrooms, sliced
- Salt and pepper to taste
- 1 scallion, minced
- Lemon zest
Method
-
1
Put stock, wakame, and mushrooms into a pot.
-
2
Bring to a boil and let simmer for 3 minutes.
-
3
Salt and pepper to taste.
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4
Pour into two bowls, add minced scallion, then grate in a hint of lemon zest. Serve immediatly.
