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The distinctive fragrance of coriander is a staple of dishes all across Asia. Added to French-style corn potage it creates a marvelously unique dish. If bok choy isn't available, substitute spinach. It'll be just as delicious.

15 bok choy leaves
1 bok choy stalk
2 oz., or approx. 1 large bunch, of coriander leaves
50cc water
2 oz. naganegi

1 can sweet cream-style corn
1 tablespoon butter
50 - 60cc fresh cream
Salt
Pepper
2 tablespoons small-size tapioca

	・ Pull apart the bok choy stalk into quarters. Boil in salt water until done.
	・ Cut the bok choy and coriander leaves into large pieces. Slice the naganegi diagonally and thinly.

	[1] Boil the tapioca for 5 minutes. Strain, rinse well and set aside to cool. Repeat two more times. After cooling for the third time, the tapioca should still be a little firm in the center.

	[2] Bring a pan of water to a boil, add salt, then cook the bok choy and coriander leaves for a minute. Transfer to a bowl of ice water. When cool, puree the leaves and 50cc of water in a blender.

	[3] In a separate pan, melt the butter and stir-fry the naganegi. Add the corn and bring to a boil, then stir in the fresh cream.

	[4] Puree corn and naganegi in a blender, strain, then return to the pan. Add tapioca and bok choy/coriander leaf puree. Bring to a boil and season with salt and pepper.		The liquid content of cream-style corn varies by maker. If the soup looks too thick, add a little water or milk.

	[5] Serve in bowls with a garnish of the bok choy stalk floated on top.