BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
- Cut the daikon and carrot into thin strips, and slice the bamboo leaf-shaped kamaboko into bite-sized pieces. Rehydrate the freeze-dried tofu in hot water, then cut it into thin strips.
- Bring [A] to a boil, then simmer for 2–3 minutes. Remove the dashi packets and add [B].
- Add the ingredients from step 1 to the broth in step 2. Once the vegetables are tender, serve in bowls with toasted mochi, topping with samon roe and seri cut into about 1 inch pieces.
