Enoki and Wakame Miso Soup

• 1/2 packages Enoki mushrooms
• 15 grams Wakame seaweed
• 2 tbsp plus Miso
• 600 ml Water
• 1 tsp Dashi stock granules

1. Soak the wakame in water to remove the salt, drain, then cut into easy-to-eat pieces.
2. Remove the tough bottom of the mushroom stem, then cut the mushrooms in half.
3. Place the ingredients marked in a saucepan and bring to a boil.
4. Add the mushrooms and simmer.
5. Stop the heat, add miso until it dissolves, then reheat and add the wakame.

enoki mushrooms, water, granules

Taken from cookpad.com/us/recipes/157217-enoki-and-wakame-miso-soup (may not work)