What kind of dish do you imagine when it comes to squash or pumpkin?
You may think about pumpkin cake or pumpkin pie…
I had really good pumpkin pie during Thanksgiving holiday in America, and I know there are many attractive sweets recipe for pumpkin.
Actually Japanese rather think pumpkin as a material for side dish than the one for sweets.
I love kabocha squash (Japanese pumpkin) simmered with sugar. It’s sweet but not too sweet, and the texture is soft and amazing!
Since it’s the winter, the season for kabocha squash, I will make KABOCHA SQUASH miso soup!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
3 oz kabocha squash (Japanese pumpkin), Cut into bite-sized
1.5 oz onion, Shredded
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water, kabocha squash, and onion in a saucepan until kabocha squash is cooked fully through. (Add dashi granules if you need). Then remove from heat.
2. Add miso paste and stir until miso is completely melted.
Ready to eat!
Even though this miso soup doesn’t use sugar at all, you can tastes wonderful sweetness of the ingredients.
Onion did definitely good job to make this sweetness too.
I finally found easy and delicious dish of sugarless kabocha squash, and I am glad to share this recipe!
Enjoy your miso soup!