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| Onion | 1/2 |
| Celery | 50 g |
| Cherry Tomatoes | 6 |
| Boiled Chickpeas | 100 g |
| Olive Oil | 50 g |
| [A] King Trumpet Mushrooms | 500 g |
| Broccoli | 100 g |
| [B] Vegetable Stock | 1 packet |
| Water | 400 ml |
| 1 Heat olive oil and sauté the diced onion and celery. |
| 2 Bake at 180 for 30 min, occasionally turning. |
| 3 Fry onion and carrot, then add [B]. Simmer, then blend (optional). |
| 3 Cook the pasta. |
| 4 Combine the sauce, meatballs and pasta. Serve and enjoy! |
Hojicha Soup with Hearty Mushroom and Meatballs
Pie Florentin with Red Miso Powder
Gyoza Wrapper Quiche with Miso Powder
Add depth to your dishes with our all-purpose dashi!
Enjoy a rich, savory flavor.