Recipe for Kabocha Squash and Mushroom Soup
This kabocha soup is the perfect recipe to bring warmth and comfort to your autumn meals. Easy to prepare, it combines the sweetness of kabocha, a Japanese pumpkin, with the richness of dashi kombu and red miso, creating a harmony of typically Japanese flavors. Complemented by shimeji mushrooms and sesame seeds, this is a simple, hearty recipe.
- Author
- iRASSHAi
- Prep Time
- 10 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 1.5 L water
- 3 bags of Kayanoya dashi with kombu
- 500 g kabocha
- 100 g shimeji mushrooms
- 4 tablespoons red miso
- 3 tablespoons white sesame seeds
Directions
- Heat 1.5 L of water in a saucepan. Add the 3 sachets of dashi kombu and the 500 g of chopped kabocha.
- Once the water has come to the boil, reduce the heat and simmer for 15 minutes, until the kabocha is tender.
- Meanwhile, wash the shimeji mushrooms and cut off their stems.
- When the kabocha is cooked, add the shimeji mushrooms to the pan and cook over low heat for a further 2 minutes.
- Turn off the heat and dilute the 3 tablespoons of red miso in the soup. Add the ground white sesame seeds for a finishing touch.
