Miso Soup with Kabocha and Shimeji Mushroom

Name: Miso Soup with Kabocha and Shimeji Mushroom
Total time: 20 min
Ingredients: 4 cups Dashi; 300 g Kabocha squash; 100 g Shimeji mushroom; 4–5 tbsp Miso, paste

By Japanese Cooking 101 · 20 min

Ingredients

Dashi4 cups
Kabocha squash300 g
Shimeji mushroom100 g
Miso · paste4–5 tbsp

Instructions

Make the dashi broth (or use instant dashi).
Cut the kabocha into bite-size pieces about 1/3 inch (8 mm) thick. Trim the base of the shimeji and separate it into pieces.
Simmer the kabocha in the dashi, covered, for 3 minutes. Add the shimeji and cook for 2 more minutes.
Dissolve the miso paste into the soup.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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