Miso Soup with Kabocha and Shimeji Mushroom
Servings: 4
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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.