BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
Step 1
Cut the chicken into bite-sized pieces. Remove the vein from the prawns and parboil them. Cut the carrot into about 0.4-inch slices, use a cutter to shape them as desired, and lightly boil.
Step 2
Bring [A] to a boil, then simmer for 2–3 minutes. Remove the dashi packets and add [B].
Step 3
Add the ingredients from step 1 to the broth in step 2 and simmer over low heat until the chicken is cooked through. Add the kamaboko and simmer briefly. Serve in bowls with toasted mochi, garnishing with mitsuba.
