Japanese Kabocha Squash and Miso Soup
Introduction
Today's mellow soup is a nourishing Japanese-inspired Kabocha Squash and Miso Soup. This comforting bowl combines the sweetness of kabocha squash with the umami richness of miso, perfect for a soothing dinner.
Ingredients
- 1 medium kabocha squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 2 tablespoons light miso paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 2 scallions, thinly sliced for garnish
- Salt to taste
- Fresh cracked pepper to taste
Instructions
- In a large pot, heat the sesame oil over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.
- Add the kabocha squash cubes to the pot and sauté for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the squash is tender, about 15-20 minutes.
- Remove from heat. Use an immersion blender to purée the soup until smooth.
- Take a small amount of the soup and mix with miso paste to dissolve it, then stir it back into the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced scallions.
Serve this warm, comforting soup as a gentle start to your meal or as a light dinner on its own. The flavors are mellow yet distinctly satisfying, making it ideal for any season.
Hiroshi
Nutritionfacts | Calories: 120, Fat: 3g, Carbohydrates: 21g, Protein: 3g |
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Preparation Time | 45 minutes |
Allergy Information | Sesame, Soy |