Miso Soup with Aburaage & Kabocha
Greg Dunmore
Miso soups are synonymous with Japanese cuisine, but not all miso is created equal. Within the category of white miso, there are so many variations. Please keep this in mind when adding the miso to this dish, because if you are not using Rokko Miso you may need to add a little more or less of the white miso you are using.
Tip: When buying white miso, it should be sweet naturally, so avoid white miso with sugar or corn syrup.
Ingredients
- 2 each aburaage (fried tofu pouches)
-
2 ½ cups Dashi
- 1 cup kabocha pumpkin, peeled, seeded and cut into 1in-by-1in cubes
- Pinch of sea salt
-
- ¼ cup scallions
Directions
- Bring a small pot of water to a boil.
- Add the aburaage and cook for 1 minute to remove excess oil. Drain and let cool, then cut into ½-inch strips.
- In a separate pot, combine the dashi, kabocha, and sea salt.
- Bring to a gentle simmer and cook until the kabocha is tender but not mushy, about 10–12 minutes.
- Add the aburaage and turn off the heat.
- Add the miso by stirring it through a submerged strainer until completely dissolved.
- Divide among 4 bowls and garnish with scallions before serving.