Calories: 30kcal　Protein: 2.5g　Fat: 0.7g　Carbohydrates: 4.5g ■Ingredients per serving (g)

• komatsuna (cruciferous vegetable) …… 30
• shimeji mushrooms …… 15
• green onion …… 5
• wheat-gluten bread …… 0.8
• miso …… 8
• water …… 140
• dried bonito shavings……1.4g
• kelp …… 0.7

■Directions

1. Make soup stock with dried bonito shavings and kelp.
2. Cut komatsuna (cruciferous vegetable) into 3 cm length.
3. Break shimeji mushrooms into single caps.
4. Cut green onions into 2mm pieces.
5. Put wheat -gluten bread in warm water to soften.
6. Boil komatsuna (cruciferous vegetable) and cool in cold water and squeeze excess water.
7. Put soup stock in pan and cook the shimeji mushrooms.
8. Season with miso and add green onion.
9. Put komatsuna (cruciferous vegetable) and wheat-gluten bread in soup bowl and add the miso soup from 8.

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【Menu】Dinner set covered with a hot colorful sauce
Brown rice with wakame (seaweed)
Codfish covered with a colorful sweet and sour sauce
A warm komatsuna (cruciferous vegetable) and shimeji mushroom miso soup
Soothing sweet potato agar jelly
Cleansing burdock salad

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