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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 2-inch piece of dried wakame
- 4-5 cups cubed winter squash (butternut, kabocha, kuri, acorn or hubbard)
- 1 onion, diced
- 3 tbsp chickpea or sweet white miso
- 4 cups water
- 1" piece of ginger, grated for 1/2 to 1 tsp juice
- scallions for garnish
Method
- Soak wakame for 5 minutes; discard water. Slice wakame, removing thick stem.
- Place wakame and vegetables in a pot and cover with water. Bring to a boil and simmer, about 25 minutes or until squash is soft.
- Add miso to soup, either by putting it through a mesh strainer or by dissolving it in a bowl with a few tablespoons of the soup broth.
- Puree soup using a hand mill, immersion blender or traditional blender. Remember to warm up a glass blender. Add more water if necessary to achieve desired consistency.
- Add more miso if desired, for taste.
- Return to pot. Add ginger juice and simmer 3-4 minutes.
- Serve with scallions as garnish.
