Kabocha Pumpkin and Onion Miso Soup
Use naturally sweet kabocha pumpkin to make a miso soup bursting with flavor.
Photographed by Takeshi Noguchi
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 2)
- 100 g kabocha pumpkin
- 1/4 onion (50 g)
- 400 ml dashiNote
*Refer to notes.
- 1 1/2 tbsp miso
Use a spoon to remove the seeds and stringy pith from the kabocha. Cut lengthwise into 6-7 mm thick and 3-4 cm long slices. Cut the onion into 1 cm wide wedges.
Pour the dashi into a pot, add the kabocha, and place over medium heat. When it comes to a gentle boil, simmer for approx. 2 minutes. Add the onions and simmer for approx. 2 more minutes. When the onions are translucent, add and dissolve 1 1/2 tbsp of miso.
[How to prepare dashi] (Makes approx. 400 ml)
Add a 5 cm square piece of konbu to a pot filled with 500 ml of water and let sit for approx. 30 minutes. Place the pot over medium heat and remove the konbu just before it comes to a gentle boil. Add 10 g of skipjack shavings and turn off the heat once it starts to boil again. Filter using a sieve or a fine mesh strainer.