Miso Soup with Aburaage & Kabocha
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
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- ¼ cup scallions
Directions
- In a small pot, bring water to boil and add the aburaage and cook for 1 minute. Remove the aburaage, drain and let cool to room temperature. This is done to take away the excess oil on the aburaage. Then cut each piece into ½ inch strips.
- In another pot, add the dashi, pumpkin and pinch of salt and bring to gentle simmer. Cook until the pumpkin is soft but not mushy, about 10 to 12 minutes. Add the aburaage then turn off the heat and add your miso by stirring it in a submerged strainer until it dissolves into the soup. Divide evenly into 4 bowls and top with green onions.