Place the broth in a separate saucepan and simmer.

In a separate saucepan, bring the milk to a simmer.

Meanwhile, heat the milk in a separate saucepan until just simmering.

In a separate saucepan, bring the chicken broth to a boil.

While the onion and peppers are cooking bring the broth to a simmer in a separate saucepan.

Bring a separate large saucepan of water to the boil, add the sliced onions and cook for 2-3 minutes, or until softened.

Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes.

In a separate saucepan, heat the dashi or stock to a simmer.

In separate saucepan, heat 1/2 cup heavy cream until it boils.

Fill a separate saucepan with water and bring it to a boil.