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Spicy Soup with Enoki Mushrooms and Wakame Seaweed

Spicy Soup with Enoki Mushrooms and Wakame Seaweed

This is a refreshing Chinese-style soup with ponzu. This is easy to make.

Ingredients: 2 servings

☆Water
500 ml
☆Ponzu
3 tablespoons
Enoki mushrooms
1/2 bag
Carrot
1/2 small
Dried wakame seaweed
1 tablespoon
Ra-yu
3 ~ 4 drops
White sesame seeds
a small amount

Steps

1. Remove the stems from the enoki mushrooms, and cut into half lengths. Slice the carrot into quarters or cut out a shape with a cookie cutter as illustrated in the picture.
2. Add the carrot and the ☆ ingredients into a pot, and turn on the heat. Simmer until the carrot becomes soft.
3. Add the enoki mushrooms to Step 2, and cook some more.
4. When the enoki mushrooms are cooked, turn off the heat. Add the dried wakame seaweed and ra-yu spicy chili sesame oil, then stir.
5. Serve in a bowl, and sprinkle white sesame seeds.

Story Behind this Recipe

I wanted to eat a refreshing soup, so I used ponzu. The spiciness of ra-yu makes you crave for more.