Calories: 18kcal　Protein: 1.6g　Fat: 0.1g　Carbohydrates: 3.2g ■Ingredients per serving (g)

• carrots… 10
• shimeji mushrooms… 10
• snow peas… 2
• fresh wheat-gluten bread… 4
• dried bonito shavings… 2
• kelp…1
• water… 200
• soy sauce…1
• salt… 0.8

■Directions

1. Make the Japanese soup stock with dried bonito shavings and kelp.
2. Slice the carrots into 3mm wedges and cut each wedge into 4 pieces if large and into half moon shapes if small.
3. Break the shimeji mushrooms into individual pieces and cut the large mushrooms into half.
4. Boil the snow peas and cut in half.
5. Cook the fresh wheat-gluten bread in a small amount of the Japanese soup stock (50cc).
6. Boil the rest of the Japanese soup stock (150cc) and add the carrots and shimeji mushrooms and cook.
7. Add the soy sauce and salt and adjust the taste.
8. Place the fresh wheat-gluten bread and snowpeas in a soup bowl and pour the soup over top.

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