Fukinoto and spring vegetable soup

Thinly slice the onion and green onions, place in a melted pan of unsalted butter and fry over low heat. Add some water as needed to prevent it from burning.

Boil the rape flowers in hot water with a pinch of salt for about 30 seconds. Once you take it out, soak only the tip of the rape flowers in ice water to make the colour brighter. Save the flower part for decoration, and cut the stem part into small pieces.

Peel the potatoes and slice them into thin slices. The fukinoto is only used in the flower buds. Boil in hot water with a pinch of salt for about 30 seconds to 1.5 minutes and remove into ice water.

Once the onions in [1] are cooked well, add the potatoes and rape flowers stems, and then stir-fry them.

Once everything has blended in, add melted butter and mix. Pour in a broth to allow the filling to be poured over and add the broth cubes.

Drain the fried noodles, then roughly chop them into [5]. Cover and simmer for about 20 minutes.

Make fried fried roe for toppings. Chop the simmered sachet roughly and fry in deep-fried oil heated to 160°C until crispy. Remove onto kitchen paper and drain the oil.

[6] When the ingredients become soft, remove from the heat and transfer to a bowl. Once the heat has subsided, place small amounts in a blender to form a smooth puree.

Transfer [7] to a cleaned pot, add [A] and mix. Simmer over low heat for about 5 minutes and then remove from heat.

Pour into a bowl and place the tips of the rape flowers you have saved. Sprinkle some deep-fried fried chicken for toppings and it's finished.