Lunch

Kabocha Miso Soup is up there as one of the cosiest soups ever. It’s dense and velvety in texture with a sweet and nutty flavour unlike any other pumpkin or squash I’ve ever tried – sorry butternut squash. When I did a snow season in Japan I was buying Kabocha all the time. It was abundant in the supermarkets but unfortunately it’s less common in the UK, however, I recency stumbled across it in an organic shop! I snapped it up, ran home and made this miso soup. Frequently Asked Questions Ingredients List How to Make Kabocha Miso Soup Want more recipes with Kabocha? I love this simmered Kabocha recipe where the Kabocha is the star of the show, similarly to this recipe. This Japanese Sweet Potato Rice would also would amazingly if you swapped the Sweet Potato for Kabocha. Let me know if you give it a go!

Tender pork and soft tofu stewed in a sweet onion and miso broth. This winter warming Pork Miso Soup requires a bit of patience but trust me, it’s worth it. The broth gets thick and is more like a stew than a soup and tofu isn’t your thing, just add more pork! Why I Love This Recipe The recipe is inspired by a bowl I had in Niigata, Japan, and it was love at first sip. It was the tastiest bowl of Tonjiru I ever had, sooo perfect and cosy for when it’s snowing outside or in the depths of a British winter. I knew I had to recreate something similar and this is what I came up with. It’s also got my Grandma’s seal of approval, so I’m happy with it. Frequently Asked Questions Ingredients List How to Make Pork Miso Soup Pin this Recipe on Pinterest What to Eat with Pork Miso Soup? A bowl of white rice or Japanese Mushroom Rice goes super well with this soup. If you want something fresh to go with it, a Sesame Cucumber Salad would work nicely too! Inspiration Notes As I mentioned earlier, this recipe is inspired by a restaurant I visited in Niigata. These guys are the experts so if you ever get a chance, check them out!