Miso Soup
Recipe from Yuko Yanagidaira
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.
Prep Time
525 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
3 mushrooms, shiitake (soaked overnight)
1 kombu (3 x 3'' piece soaked overnight)
6 cups water
1 1⁄2 cups squash, kabocha (chopped into small pieces, peel on)
1⁄2 onion, yellow (sliced)
mung bean, sprouts (handful)
1⁄2 pound tofu (cubed)
2 cups spinach (chopped)
4 tablespoons miso
Instructions
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.