Kabocha Miso Soup
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.
Ingredients
- 1/4 medium kabocha (sliced into evenly sized pieces)
- 500 ml dashi stock
- 2 tbsp miso paste
- 1 pinch shichimi (Japanese Seven Spice)
Instructions
- Bring the dashi to a simmer and add in the pieces of kabocha.
- Cover and cook the kabocha for about 10-15 minutes, or until it is fork-tender. Be sure to continuously check the kabocha as it easily overcooks.
- Combine the miso and about 4 tablespoons of water to make a pourable miso mixture.
- Once Kabocha is tender, switch off the heat and mix in the miso mixture.
- Serve with a sprinkle of shichimi and enjoy!