Calories: 13kcal　Protein: 1.8g　Fat: 0.2g　Carbohydrates: 2.2g ■Ingredients per serving (g)

• spinach… 25
• shimeji mushrooms … 10
• maitake mushrooms… 10
• kelp… 0.8
• dried bonito shavings…1.5g
• water … 150
• salt…0.8
• soy sauce…2

■Directions

1. Make soup stock with the dried bonito shavings and kelp.
2. Cut the spinach in 3 cm lengths. Then, boil and cool in water and drain.
3. Take the dirt portion off the shimeji mushrooms and maitake mushrooms and flake into bite size pieces.
4. Heat the Japanese soup stock in a pan and add the shimeji mushrooms and maitake mushrooms.
5. When the mushrooms are cooked, add the salt and soy sauce to taste and turn heat off.
6. Place the spinach in a bowl and pour the soup over top.

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