Mizuna Chinese Soup with Chicken Skin Broth

• 600 ml Chicken skin broth
• 1 bunch Mizuna greens
• 1 Salt
• 1 dash Pepper

1. Make the soup from the boiling liquid from boiling chicken skin..
2. Strain the boiling liquid.
3. If it isn't salty enough, add some salt.
4. If it's too salty, adjust with water.
5. Cut the mizuna into 3-4 cm lengths.
6. Bring the liquid to a boil, add the mizuna, and turn off the heat.
7. Sprinkle with pepper.
8. You can also add chicken or chicken skin.
9. It's also delicious if you add a bit of sesame oil (not listed).

mizuna, salt, pepper

Taken from cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth (may not work)