Kabocha Miso Soup

Name: Kabocha Miso Soup
Ingredients: ½ kabocha (cut into 3cm chunks, skin on); 1 tbsp dashi (dissolved in 3 cups of water); ¼ brown onion (diced); 400gm silken tofu (cut into 3cm cubes); 1 handful dried wakame seaweed (soaked in cold water); 3 tbsp white miso paste; 1 spring onion (thinly sliced, optional as garnish)

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asianinspirations.com.au

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Servings: 3.5

Cost: $2.74 /serving

Author : AsianInspirations

Ingredients

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½ kabocha (cut into 3cm chunks, skin on)1 tbsp dashi (dissolved in 3 cups of water)¼ brown onion (diced)400 gramsm silken tofu (cut into 3cm cubes)1 handful dried wakame seaweed (soaked in cold water)3 tbsp white miso paste1 spring onion (thinly sliced, optional as garnish)

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Instructions

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To CookPour dashi stock into a pot, add in kabocha and onion, and bring to a boil. Reduce heat to low and simmer for 10 mins or until kabocha has softened but is still firm in texture.Stir through miso paste until fully dissolved, and then increase heat to medium.Add in dried wakame seaweed and silken tofu, and stir through gently. Turn off heat once soup is boiling.To serve, ladle soup into bowls and sprinkle over spring onion.