Japanese cuisine, Japanese food recipes.

First:

Cut onion in half lengthwise and slice crosswise.

Peel carrot and cut into 1cm(0.4 inch) cubes.

Second:
Place the dashi broth, and carrot cubes in a pot and cook over high heat. When it boils, simmer for 1-2 minutes until carrots are soft. If a thin bamboo skewer easily goes through the carrot, it’s ready.

Add broccoli when carrots are tender. Turn off the heat and remove carrots and broccoli from the pot.

Add onions and cook over high heat. Once boiled, lower the heat and simmer until onions are translucent. Then puree it with a blender. Put the pureed soup back into the pot and heat again.

Pour the soup prepared in step (3) in a bowl, then add carrots and broccoli cooked in step (2). Sprinkle white pepper as desired.

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