Wakatake (Young Bamboo) Soup

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
bamboo shoots wakame seaweed pepper leaf buds	30g 20g 1 leaf	120g 80g 4 leaf	stock salt light-colored soy sauce sake	150g 0.3g 3 4g	600g (3 cups) 1.2g (1/4 teaspoon) 12g (2 teaspoons) 16g (1 tablespoon)

1	Thinly slice the bamboo shoots. Briefly cook the wakame seaweed in water, then remove to cold water, and cut into small pieces.
2	Cook the bamboo shoots in stock in a pan, add wakame seaweed and seasonings. Serve in bowls and garnish with pepper leaf buds.