Method

1

Slice the onions and remove the shimeji mushrooms.

2

Put canned tomatoes in a pan, add onions and shimeji mushrooms, and simmer slowly over medium to low heat. (If the water splashes too much, add a little water.)

3

When the onions become transparent and the tomatoes are simmered, add salt and pepper (coarse ground) to adjust the taste, and add proteoglycan collagen and mix.

If you are not satisfied with the simple taste of vegetables, you can add 1/2 of the consomme cubes.