Total Time
1hr
Prep 15 mins
Cook 45 mins

A unique soup that is perfect when paired with Spago Cucumber Salad.

Ingredients Nutrition

  • 1 cup water
  • 2 tablespoons dried hijiki seaweed, chopped
  • 14 cup onion flakes
  • 1 teaspoon gluten-free soy sauce
  • 1 tablespoon sake
  • 1 tablespoon spinach, chopped
  • 1 stalk celery, diced
  • 1 teaspoon lemon zest
  • sea salt (to taste)

Directions

  1. Combine water and seaweed; bring to a boil on medium-high heat.
  2. Reduce heat and simmer for 1/2 an hour.
  3. Add in the onion, soy sauce, sake, and spinach; bring to a boil.
  4. Add celery and salt; mix well.
  5. Garnish with lemon zest and serve.
  6. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a