Japanese Zoni

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

• Ready In: 1 hr
• Serves: 1
• Yields: 1 1/2 cup

Ingredients

• 1  cup water
• 2  tablespoons  dried hijiki seaweed, chopped
• 1⁄4 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!