Recipe Kabocha and mushroom soup

Name: Recette Soupe veloutée de Kabocha et champignons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1,5 L d’eau; 3 sachets de dashi Kayanoya au kombu; 500 g de kabocha; 100 g de champignons shimeji; 4 cuillères à soupe de miso rouge; 3 cuillères à soupes de graines de sésame blanches

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

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

Image of Recipe Kabocha and mushroom soup

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

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Instructions

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.

Video recipe

@irasshai.paris The perfect recipe for autumn: kabocha soup 🍲🍂 Find this recipe on irasshai.co and all the ingredients to make it at 40 rue du Louvre, Paris 1 🤎 #recipe #soupe #automn #recettefacile #recetterapide #japanesefood #automne ♬ original sound - Unworldly.co

Recipe notes

Always add miso at the end of cooking, and take care not to boil the soup after incorporating it. This preserves its subtle aromas and nutritional benefits.

This soup goes very well with a bowl of white rice or onigiri for a complete, balanced meal. You can also accompany it with a light green tea for a comforting, balanced meal.

Keep refrigerated in an airtight container for up to 3 days. You can reheat it gently in a saucepan, avoiding boiling to preserve the miso flavor.

Cypress wood kitchen chopsticks ⋅ TOOL by INTERNATIONAL

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