Miso Soup with Kabocha and Shimeji Mushroom
Today’s miso soup is with kabocha squash and shimeji mushroom. Kabocha is naturally sweet, and it tastes wonderful when it’s cooked in savory Dashi broth. Cut in thin bite size pieces for the soup, and it takes much less time than making a simmered kabocha dish (kabocha no nimono).
Ingredients · Servings 4
- 4 cups Dashi
- 300 g kabocha squash
- 100 g Shimeji mushroom (1 package)
- 4-5 tbsp miso paste
Method · 10 min
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Cut kabocha into 1/3" thick bite size pieces. Cut the bottom of shimeji mushroom and separate into pieces.
- Cook the kabocha in the Dashi broth covered for 3 minutes, and add the shimeji mushroom and cook for 2 more minutes.
- Dissolve the miso paste in the soup.
