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Miso Soup with Kabocha Pumpkin, Myoga and Sansho

Miso Soup with Kabocha Pumpkin, Myoga and Sansho

Aka (red) miso is a strong-flavored miso, which is perfect for highlighting the kabocha pumpkin.
Myoga, also known as Japanese ginger, is a plant native to China, Japan and Korea. Rather than using the root for flavor, the flower buds and plant shoots are harvested for culinary use. Basically, it’s the milder, less spicy flavor cousin of ginger root.

1 Kabocha pumpkin, peeled, halved and seeded
18 ounces dashi or quick dashi
1 teaspoon sea salt
¼ cup thinly sliced myoga (Japanese ginger)
¼ cup Horikawaya Nomura Red Miso
¼ cup thinly sliced green onions
Pinch of Yamatsu Tsujita sansho

Cut the pumpkin into 1-inch cubes.

Combine the pumpkin with the dashi and salt in a small saucepan. Bring to a slow simmer over medium heat and cook until soft, about 10-12 minutes. Add the myoga, and cook for 1 minute.

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.