Soups & Stewsclosetcooking
Kabocha and Spinach Miso Soup
Continuing with the kabocha theme this week I had kabocha miso soup for breakfast each morning. The kabocha was simmered in the dashi until tender. It was pretty good and I tried it in a
👥 1 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Bring the dashi and kabocha to a boil in a small sauce pan.
dashi1 cupkabocha (1/2 inch thick, cut into bite sized pieces)1 slice
2
Reduce the heat and simmer until the kabocha is tender.
kabocha (1/2 inch thick, cut into bite sized pieces)1 slice
3
Remove from heat and add the spinach.
4
Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
miso (gluten free for gluten free)1 tablespoondashi1 cup
5
Add the miso back to the soup.
miso (gluten free for gluten free)1 tablespoon
6
Pour the soup into a bowl and top with green onion.
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