<MISO SOUP~A TASTE OF FALL~/ 秋の味噌汁>
＜Yield> 3 servings
<Prep time> 5 minutes
<Cook time> 15 minutes
<Ingredients>
600ml water
2 cups (200g) kabocha squash, diced
1 cup (100g) carrot
1 cup (50g) mushrooms
1½ tablespoons yellow miso
1 tablespoon oil
Toppings
green onion
★Find Japanese ingredients here.
<Directions>
1. Chop the mushrooms into small bite sized pieces. Thinly slice the carrots. Chop the kabocha squash into ½ inch dice.
2. Heat the oil in a pan over high heat. Sauté the mushrooms and carrots for 5 minutes or until the carrots are slightly softened. Add in the water, kabocha squash and the dashi packet. Once it comes to a boil, lower the heat and simmer for 4 minutes while covered. After 4 minutes have elapsed, remove the dashi packet and continue to simmer with the lid on until the kabocha squash is cooked through.
3. Once cooked, remove from heat and dissolve in the miso paste. Now it's ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
1. You can use kombu dashi packet OR dashi powder as a substitute for a dashi packet.
2. Use any type of mushrooms you have on hand. I love to mix different kinds of mushrooms to amp up the flavor.
<Storage time>
Store in an air-tight container in the fridge for up to 3 days.
This miso soup is great to be served in this tableware.
<MIWA’s recommendations♡>
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2021/ 10/02 MIWA
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