Saturday, January 29, 2011

Kabocha and shiitake miso soup

I make miso-soup almost every day. Because I love it, and also my body needs miso. It's normally something so simple like my regular tofu & wakame (seaweed), or daikon and abura-age (fried tofu pouch) miso soup.

Here's my soup & stew donabe, "Miso-shiru Nabe". Thank you for working so hard every day for us.

Here's my simple kabocha & shiitake miso soup, made with my homemade miso from last year. Sooo soothing. Only 4 ingredients to make it.

Kabocha & Shiitake Miso Soup

Ingredients (2-3 servings)
1/2 pound kabocha, cut into cubes (not too small)
4 large shiitake mushrooms, quartered
3 cups dashi stock
3.5-4 tablespoons miso

1. Combine the kabocha and dashi stock in "Miso-shiru Nabe". Simmer until kabocha is almost tender. Add the shiitake mushrooms and continue to simmer until everything is cooked through.
2. Add the miso paste and whisk in the stock so that it dissolves. Add more miso if necessary.
3. Turn off the heat and serve into individual bowls.

Happy donabe life.