Spicy Soup with Enoki Mushrooms and Wakame Seaweed

1. 1

   Remove the stems from the enoki mushrooms, and cut into half lengths.

2. 2

   Slice the carrot into quarters or cut out a shape with a cookie cutter as illustrated in the picture.

3. 3

   Add the carrot and the ingredients into a pot, and turn on the heat.

4. 4

   Simmer until the carrot becomes soft.

5. 5

   Add the enoki mushrooms to Step 2, and cook some more.

6. 6

   When the enoki mushrooms are cooked, turn off the heat.

7. 7

   Add the dried wakame seaweed and ra-yu spicy chili sesame oil, then stir.

8. 8

   Serve in a bowl, and sprinkle white sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.