pumpkin miso soup
- Serves: 4
- Calories: 48 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Kabocha no miso-shiru
Cut the unpeeled pumpkin into 5 cm. wide pieces and slice.
Boil bonito soup stock and add the pumpkin slices.
After the pumpkin becomes soft, put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
Miso suits the pumpkin well. This is an easy recipe, and it tastes delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist