Holiday Pumpkin Miso Soup Recipe by Eva & Shirley Momoki Makes 8 Servings
Fall is a great time to enjoy pumpkin! And Momoki pumpkin miso soup incorporates kabocha (pumpkin) with miso soup, beautifully! It is light, healthy, and great umami flavor. Happy Fall!
DIRECTIONS On medium heat, bring water to a slight boil. To the boiling water, add dashi packet. Stir for 30 seconds. Reduce heat to medium low. Add sliced onions and kabocha cubes to the simmering dashi stock. Allow 10 minutes for onion slices and kabocha cubes to soften Add ⅓ c. miso paste to the kabocha and onion stock. Gently whisk until miso is fully melted.
INGREDIENTS 8 C. water
Reduce heat to low and cook for 5 minutes. Serve in a small bowl, garnish with green onions! Enjoy!
1 dashi packet
Itadakimasu!
1/3 C. red miso paste (fully body, robust taste) 1 small yellow onion - sliced
Learn how to make miso soup on The Momoki Twins YouTube channel!
1 small kabocha pumpkin -cut into 1 inch cubes 1 green onion -chopped (for garnish)
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