Cut pumpkin into large blocks and remove seeds.
Place pumpkin on a plate and heat in microwave for one minute.
Slice pumpkin thinly.
Heat butter in saute pan and cook onion slices until softened (not brown).
Add pumpkin slices to the pan and saute.
Add chicken bouillon and water and simmer vegetables until softened.
When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
Return to the pan and add milk.
Heat the soup over low heat.
Season with salt and pepper to taste.
Boil, cut and drain the spinach and add it to the clear soup. Broil the mochi.
Place the mochi and several slices of kamaboko and some spinach into the bottom of bowls.
Pour the clear, hot soup (over all) into each bowl and serve.
day.).
2. FINISH SOUP Remove bones from slow cooker
o a boil.
Add soup mix, noodles, carrot, red pepper
Combine first 4 ingredients and shape into meat balls with hands.
If mixture sticks, dampen hands slightly.
Pan fry in butter till light brown then cook in clear soup stock, bay leaves, stick cinnamon, and vinegar.
Add water to cover.
Simmer 1 1/2 hours.
train the broth into 6 soup bowls and artistically arrange some
Fill large soup pot with cold water.
he rinse water is almost clear, and drain off the rinse
s clear or kale has wilted.
Immediately add the chicken soup
poon (leaving it in the soup would make it too strong
e floating -- for a sweeter soup, leave them in, but take
ine sieve to make as clear a broth as possible.
tir mushrooms and tofu into soup; cook 2 minutes. Stir green
hoto visit http://the-best-recipes.blogspot.com/.
olander until the water runs clear; soak rice in water to
eeded.
Shred celery and Japanese leek along fibers and soak
he bottom of each small soup bowl.
Plunge the trefoil
ypes of bouillon to make soup.
Slice the remaining two
ncrease heat so that the soup will just boil up once
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.