• Miwa

MISO SOUP~TASTE OF FALL~









<MISO SOUP~TASTE OF FALL~/ 秋の味噌汁>


<Yield> 3 servings


<Prep time> 5 mins


<Cook time> 15 mins


<Ingredients>

kabocha squash, diced, 2 cup(200g)

carrot 1 cup(100g)

mushrooms 1 cup (50g)

water 3cup( 600ml)

yellow miso 1 ½ tbsp

1 dashi packet

oil 1tbsp


Toppings

spring onion

Japanese seven spices



<Directions>

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!

1; You can use kombu dashi powder OR fish dashi powder as opposed to dashi packet.


2; Use any mushrooms you have on hand. I love to mix different kinds of mushrooms to amp up the flavor.


<Storage time>

Keep it in an air-tight container in the fridge for 3 days.



2021/ 10/02 MIWA

519回の閲覧0件のコメント

最新記事

すべて表示