Freeze-Dried Bamboo Shoot and Canola Flower Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
30 min
Instructions
Step 1
In a large pot add the butter and olive oil and melt the butter. When the butter is melted add the onion, celery and garlic along with pinch salt, and cook the mixture over medium heat for about 8 minutes, stirring.
Step 2
Add Kayanoya Original Vegetable Stock Powder and stir with the vegetables for 30 seconds. Add 4 1/2 cups water, potatoes, thyme spring, salt, black pepper powder and bay leaf, and cook for 10 minutes.
Step 3
Add the corn and half-and-half and cook for 10 minutes. In a small cup add and mix the flour and 1/4 cup of water. Add the flour-water mixture to the pot and cook until it is lightly thickens. Divide the soup into four bowls and serve.
