Miso Soup with Kabocha and Shimeji Mushroom
Ingredients
- 4 cups Dashi
- 300 g kabocha squash
- 100 g Shimeji mushroom (1 package)
- 4-5 tbsp miso paste
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Cut kabocha into 1/3" thick bite size pieces. Cut the bottom of shimeji mushroom and separate into pieces.
- Cook the kabocha in the Dashi broth covered for 3 minutes, and add the shimeji mushroom and cook for 2 more minutes.
- Dissolve the miso paste in the soup.