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pumpkin miso soup

Name: Pumpkin Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 5 ounces pumpkin (buttercup or Japanese squash); 3 1/3 cups bonito soup stock; 3 or 4 tablespoons white or red miso

Serves: 4
Calories: 48 kcal
Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
Japanese: Kabocha no miso-shiru

u.s.
metric

ingredients:

5 ounces pumpkin
(buttercup or Japanese squash)
3 1/3 cups bonito soup stock
3 or 4 tablespoons white or red miso

step 1:

Cut the unpeeled pumpkin into 2 in. wide pieces and slice.

step 2:

Boil bonito soup stock and add the pumpkin slices.

step 3:

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.

comment:

Miso suits the pumpkin well. This is an easy recipe, and it tastes delicious.

Typical Meals – Miso Soup

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