Japanese Zoni - cooking recipe

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)

Preparation

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!