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Easy ♪ 15 Minute Shimeji Mushroom and Leek Soup

Easy ♪ 15 Minute Shimeji Mushroom and Leek Soup

It doesn't take much to make this easy and flavorful soup ♪
Toss in some onions or napa cabbage to make this even better!

Ingredients: 2 servings

Shimeji mushrooms
1/2 packet
White part of Japanese leek
1/2-1 stock
Garlic
1 clove
Salt and pepper
a small amount
Olive oil
2 teaspoons
●Water
250-300 ml
●Chicken soup stock granules
2 scant teaspoons

Steps

1. Slice the leek on an angle, shred the mushrooms into bite sizes, and quarter the garlic. (The photo shows only about half the amount of leek.)
2. Heat olive oil and garlic in a frying pan until fragrant, then add the chopped vegetables and sauté over medium heat for about 2-3 minutes. Season with salt and pepper.
3. After the vegetables are tender, add the ● ingredients and boil over medium heat for 5-6 minutes. Taste and add salt if necessary.

Story Behind this Recipe

This soup is exceptionally delicious with a just a few ingredients ♪
I just threw this together and was lucky it turned out so good.