Cauliflower Rice Salad
In this soup, your favorite mushrooms get a rich flavor boost from Kayanoya Original Mushroom Stock Powder. You’ll love the difference!
1 teaspoon olive oil
¼ cup + 1 tablespoon roughly chopped onion
1 teaspoon chopped garlic
¼ cup chopped carrot
¼ cup + 1 tablespoon chopped shiitake mushroom cap
½ cup hen of woods mushroom (maitake mushroom), chopped
2 packets Kayanoya Original Mushroom Stock Powder
¼ cup chicken stock, preferably low sodium
½ teaspoon soy sauce
Black pepper to taste
½ teaspoon butter
¼ cup chopped parsley
Heat olive oil in a medium pot.
Add onion and cook over low/medium heat 1 minute.
Add garlic and cook 20 seconds.
Add carrot and cook 2 minutes.
Add mushrooms and cook 1 minute.
Add 2 cups water, 2 packets Kayanoya Original Mushroom Stock Powder and chicken stock.
Bring mixture to a simmer, cover, and cook 10 minutes.
After 4 minutes, remove Mushroom Stock Powder packets and discard.
Add soy sauce, black pepper to taste, and butter.
Add parsley and turn off heat when butter melts.
Serve soup in two bowls.