|Source||Recipe from Yuko Yanagidaira|
|Prep time||8 hours, 45 minutes|
|Cooking time||30 minutes|
|Total time||9 hours, 15 minutes|
This soup is earthy and delicious. You can substitute other squash and greens in this recipe based on what you have. This recipe was taught in a City Market class on Japanese cooking.
Soak dried shiitake and kombu in the water overnight in a soup pot. The next day, slice shiitakes and chop the kombu into small pieces and put them back into the soup pot. Bring broth to a simmer and add kabocha squash and onion. Cover.
When the vegetables are tender, add mung bean sprouts and cook for a few minutes. Add tofu and spinach and simmer for a few minutes. Remove from heat.
Dissolve miso in some of the broth and return to pot. Allow to steep briefly before serving.