Bright Orange Kabocha-Miso Soup

Name: Bright Orange Kabocha-Miso Soup (Kabocha no Miso-shiru)
Cuisine: Japanese
Ingredients: 11 ounces kabocha squash or buttercup squash, seeded but not peeled; 11 ounces kabocha squash or buttercup squash, seeded but not peeled; One 4-inch square kombu (kelp), soaked in 3 cups water for 1 hour; One 4-inch square kombu (kelp), soaked in 3 cups water for 1 hour; One 4-inch square kombu (kelp), soaked in 3 cups water for 1 hour; 2 ounces (about ½) naganegi long onion or leek, white part only, sliced; Ground cinnamon; Fresh-ground nutmeg; 2 to 3 tablespoons Saikyo miso (sweet white miso); 2 to 3 tablespoons Saikyo miso (sweet white miso); ½ cup unflavored soy milk or cow’s milk; ½ cup unflavored soy milk or cow’s milk; 1 tablespoon minced chives

Kabocha no Miso-shiru

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

How squash traveled all the way from South and Central America to Japan is a fascinating story of exploration, exploitation, culture, and linguistics. After discovering the New World, the Spanish brought back pumpkin to Europe, where it was soon introduced to their Portuguese neighbors. The Portuguese brought squash to Japan by way of what is today Cambodia. The Japanese asked the Portuguese the name of this new vegetable. Misunderstanding the question, the Portuguese replied that it came b

Ingredients

Asia
Japan
Soup
Gluten-free
Vegetarian

Ingredients

Method