Arame and Shiitake Mushroom Salad served on Watercress

Arame and Mushroom Salad
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Servings: 
Two

This is a very flavoursome salad. You could use other seaweeds also, in the image I used arame and sea spaghetti because I didn't have enough arame.

Ingredients: 

25g arame
200g shiitake mushrooms
1 tbs brown rice vinegar
1 tbs braggs amino acids
1/2 teaspoon of umeboshi plum paste (could be substituted with a squeeze of lemon juice)
a small red chilli, finely chopped
watercress
sesame seeds

Preparation: 

Soak the arame.

Dice the mushrooms.

Mix the arame, mushrooms, vinegar, braggs, umeboshi plum and the chilli in a bowl.

Place a handful of watercress on each plate and scoop the mixture on top.

Sprinkle with sesame seeds.

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