Miso Soup with Kabocha Pumpkin, Onion & Sansho
- Cut the pumpkin into 1-inch cubes. Combine the dashi with the pumpkin, salt and onion in a small saucepan. Bring to a slow simmer over medium heat and cook about 5-8 minutes or until the pumpkin is soft.
- Add the miso to the basket of a miso soup strainer (or other fine-meshed strainer), then lower it into the pan. Stir the miso in the submerged strainer until it dissolves into the soup. Turn off the heat immediately, add the green onions, then divide evenly into 4 bowls.
- Top with a pinch of sansho for each bowl. Enjoy.