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.