Ingredients:
4 servings

Sprouts of new bamboo - 160 g
Fresh sea kale - 40 g
Soy sauce - 75 ml:
25 ml for boiling, 50 ml for soup
Kinome (new buds of sansho) - to your taste

Preparation:

1. Boil bamboo sprouts in water with a little amount of flour. Cut them with sea kale on pieces handy for eating.
2. Boil bamboo and sea kale in soy sauce that is diluted with bouillon (25 ml of sauce and 175 ml of bouillon).
3. Pour in plates the soy sauce diluted with bouillon (50 ml of sauce and 450 ml of bouillon). Put vegetables. Decorate with kinome.

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