Avocado and Cherry Blossom Soup
Servings: 4 people
Cost: 300 yen
Ingredient
- 600 cc Kelp broth
- 1 Avocado
- 1/2 tsp Cherry blossom salt
- 1 tbsp Cooking wine
- 1 tsp White soy sauce
- A little Salt
- 4 Cherry blossoms
- a lot Love
Instructions
- Remove seeds from avocado and cut into bite-size pieces.
- Heat kelp broth and add 1.
- Season 2 with cherry blossom salt, white soy sauce, cooking wine and love.
- Wash pickled cherry blossoms in water to remove salt.
- Place 3 on a serving dish, then add 4.
Notes
*Avocados are called "butter of the forest" because they are very nutritious.It softens when heated slightly, so it is perfect for when you cut it and it is too hard.
©2022 Yuko Asano