Kabocha Brown Rice Soup

Name: Kabocha Brown Rice Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 large onion (110g); 1/4 kabocha (flesh only // 230g); 3 cups kombu dashi (sea weed dashi // 640ml); 1 cup cooked Japanese brown short grain rice (Genmai); 1/2 tsp dried thyme; 1 tsp salt

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 2

Cost: $2.02 /serving

Author : Lisa Kitahara

kabocha soup genmai

Ingredients

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1/2 large onion (110 grams)1/4 kabocha (flesh only // 230 grams)3 cups kombu dashi (sea weed dashi // 640 milliliters)1 cup cooked Japanese brown short grain rice (Genmai)1/2 tsp dried thyme1 tsp salt

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Instructions

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Step 1

Add the onions into a medium pot and fry in water or a little oil over medium high heat (2 minutes).

Step 2

Once the onions become fragrant and slightly browned, add in the kabocha. Then pour in the kombu dashi and mix. Add in the cooked brown rice, dried thyme and salt. Bring the heat up to a high and allow the dashi to come to a boil. Then turn down the heat to a medium low and let the soup simmer for 15-20 minutes, or until kabocha is fork tender.

Step 3

Use an immersion blender to blend until desired consistency. Or carefully blend the soup in a regular blender. Serve and enjoy!