Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach 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
15 min
Instructions
Step 1
Cut all ingredients into bite-sized pieces.
Step 2
Heat the olive oil and minced garlic over low heat until fragrant, then add the canned tomatoes and cook until some of the liquid evaporates.
Step 3
Add [A], bring to a boil, then simmer over medium heat for 2–3 minutes. Season with red miso or miso paste, and simmer the ingredients until cooked through.
Tip
For the finishing touch, add rice to the remaining broth to make a risotto.
