This is one of my favorite miso soups in the fall so as my sons. Using Kabocha, Japanese squash is the key to make this hearty, sweet and so yummy miso soup.
what you need;4 servings
- 4-5 cups dashi stock
- 1/4 kabocha squash about 450g
- 2-3 tbsp miso paste
- Cut kabocha into bite-sized pieces about 1 x 2 cm.
- Place the dashi stock in a small pot and bring to a boil. Add kabocha and and cook until tender about 5-7 minutes.
- Add 2-3 tbsp of miso paste and serve.