Ingredients

15g chicken meat
15g shrimp meat
20g white fish (snapper)
10g gingko nuts
15g black mushroom (shiitake)
15g golden mushroom (enoki)

5g mitsuba leaf
120cc clear soup
10g Japanese lime
3 - 5g salt
5cc Japanese light soy sauce
5g Japanese seaweed
30g dried bonito flakes

Method

1.

Boil 500cc water and Japanese seaweed for one minute. Once boiled, turn off the heat and add dried bonito flakes. Wait five minutes. Pour soup onto a strainer and put 120cc clear soup in teapot. Add in salt and light soy sauce.

2.

Half boil the chicken, shrimp and white fish and cool in cold water.

3.

Boil the chicken, shrimp, white fish, gingko nuts, black and golden mushrooms for one to two minutes and put in teapot. Then stream with clear soup in teapot for another seven to eight minutes.

4.

Add mitsuba leaf in teapot when ready.

5.

Put the lime in a small side cup and pour the soup to serve.