BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
50 min
Chef Yuko Kajino
Chef Yuko Kajino is the Executive Corporate Chef of M Café de Chaya in Los Angeles, where he brings nearly two decades of culinary expertise to his role. A graduate of L'Ecole Culinaire Tsuji in Japan, he has served as Executive Chef for the Chaya Restaurant Group and specializes in creating simple, perfectly seasoned cuisine that blends Japanese tradition with California freshness.
Read MorePrepare Quinoa Matzoh Balls
1. Combine ½ cup of the quinoa flakes with boiling water.
2. Cover with a lid and let it rest for 5 min.
3. Mix in the remaining Quinoa Matzoh Balls ingredients.
4. Allow the mixture to rest for 5 min.
5. Roll the mixture into small balls.
6. Bake at 275°F for 20 min on a baking sheet.
To Assemble the Soup
1. Simmer 4 cups of water with 2 packets of Kayanoya Original Vegetable Stock Powder (remove from the packet) to make the broth.
2. Add the sliced carrots and celery, and simmer for 2-3 min.
3. Season with sea salt and liquid aminos.
4. Add the quinoa balls.
5. Simmer for about 5 min.
6. Transfer to warm soup bowls.
7. Serve with the minced herbs and olive oil.
