Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
30 min
Instructions
Step 1
Thinly slice the carrot, onion, and ginger.
Step 2
In a pot, combine the vegetable dashi and water. Bring to a boil and simmer for 1–2 minutes.
Step 3
In a separate pan, sauté the onion with butter until soft. Add the carrot and ginger, stirring to coat thoroughly with the butter. Pour the dashi broth from step 2 into the pan and simmer until the carrots are tender.
Step 4
Blend the mixture in a blender until smooth, then strain through a fine mesh strainer.
Step 5
Pour the soup into serving cups and top with a swirl of cream if desired.
Tip
You can reduce the amount of ginger, if you prefer a milder taste.
