<MISO SOUP~TASTE OF FALL~/ 秋の味噌汁>
＜Yield> 3 servings
<Prep time> 5 mins
<Cook time> 15 mins
kabocha squash, diced, 2 cup(200g)
carrot 1 cup(100g)
mushrooms 1 cup (50g)
water 3cup( 600ml)
yellow miso 1 ½ tbsp
Japanese seven spices
1; Chop mushroom into small bite size. Thinly slice carrot. Chop kabocha into ½ inch dice.
2; Heat 1 tbsp of oil over high heat and saute mushrooms and carrot for 5 mins or until the carrots are slightly softened. Add water, kabocha and dashi packet. Once it comes to a boil, lower the heat and simmer for 4mins. Open the lid and discard the dashi packet. Continue to simmer with the lid on until kabocha is cooked through.
3; Turn off the heat and dissolve the miso paste.
<Miwa’s tips> ※Watch more on YouTube!
2; Use any mushrooms you have on hand. I love to mix different kinds of mushrooms to amp up the flavor.
Keep it in an air-tight container in the fridge for 3 days.
2021/ 10/02 MIWA