Directions:

1. Cut the asparagus into sections of 3 cm ( a little under 1 inch) long. Cut the mushroom into thin slices.

2. Put 500 grams (1 cup) of water in the pot and, when it boils, put in the mushrooms, asparagus, salt, and MSG, and allow it to boil for 3 minutes. Pour into a serving bowl and sprinkle it with sesame oil. Now it is ready so serve.

Features: The soup is clear and has a nice inviting smell.

Taste: The asparagus are tender and the mushrooms delicious.