Chicken and Soy Milk Base

 

This smooth hot pot soup base is crafted with a rich chicken dashi, prepared by slowly simmering both chicken bones and whole chickens. The addition of a creamy soy milk base creates a profound depth of flavor and a silky texture. It is a perfect choice for bringing out the natural sweetness of ingredients like pumpkin and sweet potato, offering a heartwarming and sophisticated taste.

 

Preparation:

1. Pour the soup into a pot and bring to a boil, then add chicken thigh and meatballs.

2. Once boiling again, reduce to medium heat and skim off any foam. Add your favorite remaining ingredients and simmer until cooked through. Finally, add mizuna greens for a quick boil before serving.

3. For the perfect finish, add rice and cheese to the remaining soup. Heat on medium until just boiling, then turn off the heat to enjoy a rich cheese risotto.

 

Store in cool dry place; shake before opening 

*Photo for reference only.