Recipe: Yummy Shimeji, Spinach & Wakame Soup

Delicious, fresh and Yummy.

Shimeji, Spinach & Wakame Soup. Shimeji, Spinach & Wakame Soup 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.

Shimeji, Spinach & Wakame Soup The cooking time for spinach and shimeji mushrooms is just an estimate, so drain quickly when they have cooked. 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 cook Shimeji, Spinach & Wakame Soup using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Shimeji, Spinach & Wakame Soup

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

You can enjoy this soup with freshly cooked rice or add noodles such as Udon and Ramen. Pour the oyster sauce mixture and bring to a boil. Add the silken tofu into the pan. Arrange the braised tofu and shimeji inside the spinach nest.

Shimeji, Spinach & Wakame Soup instructions

  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..

Next we need tot cut the roots from the shimeji mushrooms and set aside for the next step. When the water is finished boiling, take out the kombu and add your ingredients. Add the chicken, spinach, and shimeji mushrooms. Wait until this start to boil. Almost done here, now turn the heat down to low.