Recipes - Japanese

Kabocha Miso Soup
Kabocha Miso Soup


The umami flavour of miso soup is complemented by the sweetness of kabocha. Make this Miso Soup with Japanese Pumpkin (Kabocha Miso Soup). Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Soup
Cook Method: Boil
Cuisine: Japanese









Ingredients:

½ kabocha (cut into 3cm chunks, skin on)
1 tbsp dashi (dissolved in 3 cups of water)
¼ brown onion (diced)
400gm silken tofu (cut into 3cm cubes)
1 handful dried wakame seaweed (soaked in cold water)
3 tbsp white miso paste
1 spring onion (thinly sliced, optional as garnish)




Steps:
  1. Pour dashi stock into a pot, add in kabocha and onion, and bring to a boil. Reduce heat to low and simmer for 10 mins or until kabocha has softened but is still firm in texture.
  2. Stir through miso paste until fully dissolved, and then increase heat to medium.
  3. Add in dried wakame seaweed and silken tofu, and stir through gently. Turn off heat once soup is boiling.
  4. To serve, ladle soup into bowls and sprinkle over spring onion.

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Kabocha Miso Soup

Kabocha Miso Soup

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The umami flavour of miso soup is complemented by the sweetness of kabocha. Make this Miso Soup with Japanese Pumpkin (Kabocha Miso Soup). Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Soup
Cook Method: Boil
Cuisine: Japanese
Ingredients

½ kabocha (cut into 3cm chunks, skin on)
1 tbsp dashi (dissolved in 3 cups of water)
¼ brown onion (diced)
400gm silken tofu (cut into 3cm cubes)
1 handful dried wakame seaweed (soaked in cold water)
3 tbsp white miso paste
1 spring onion (thinly sliced, optional as garnish)

Instructions
  1. Pour dashi stock into a pot, add in kabocha and onion, and bring to a boil. Reduce heat to low and simmer for 10 mins or until kabocha has softened but is still firm in texture.
  2. Stir through miso paste until fully dissolved, and then increase heat to medium.
  3. Add in dried wakame seaweed and silken tofu, and stir through gently. Turn off heat once soup is boiling.
  4. To serve, ladle soup into bowls and sprinkle over spring onion.

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