Hearty miso soup with Kabocha squash

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

How to;

  1. Cut kabocha into bite-sized pieces about 1 x 2 cm.
  2. Place the dashi stock in a small pot and bring to a boil. Add kabocha and and cook until tender about 5-7 minutes.
  3. Add 2-3 tbsp of miso paste and serve.

20131009_131040_resized

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s