Japanese Zoni

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READY IN: 1hr
SERVES: 1
YIELD: 1 1/2 cup
UNITS: US

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)
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DIRECTIONS

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