Ingredients (serves 2)
° 4 dried kelps in knot
° 1 carrot, peeled and sliced
° 1 slice ginger
° 375ml water
° 50g buna shimeji mushroom
° 50g spinach
° salt to taste
° 1 tablespoon tapioca starch, mixed with 30ml water
1. Place the spinach with 1 tablespoon of water in a blender or food processor and blend well. Set aside.
2. Place the dried kelps, carrot, ginger and water in a pot. Bring to a boil and simmer for 8 minutes. Remove the ingredients with a slotted spoon and discard. Add the buna shimeji mushrooms and simmer for 2 minutes.
3. Stir in the spinach puree and tapioca starch mixture. Bring to a boil and season to taste with salt.
4. Ladle the soup into individual serving bowls and serve hot.