Miso Soup with Kabocha and Shimeji Mushroom

De Japanese Cooking 101 · 20 min

Ingredientes

Preparación

1. Make the dashi broth (or use instant dashi).
2. 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.
3. Simmer the kabocha in the dashi, covered, for 3 minutes. Add the shimeji and cook for 2 more minutes.
4. Dissolve the miso paste into the soup.

Resumido del vídeo de Japanese Cooking 101. Míralo para los detalles.

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