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Category: Soups

Miso Soup With Kabocha Squash and Green Onions

My 16-year-old son thinks his American breakfast is not complete without miso soup. He dips his toast in the soup, which is something I have never seen a Japanese do, but he says it's delicious. My own mother never made ... Read more

Total time: 15 minutes | Serves 4
  • 1/4 small kabocha squash, about 1/4 pound
  • 3 1/2 cups Dashi
  • 3 1/2 to 4 tablespoons red or white miso paste
  • 2 green onions, chopped, optional

Step 1Seed and peel the squash. Slice it into 1/8-inch thick pieces.

Step 2Bring the Dashi to a boil in a medium saucepan, add the squash and cook for 2 minutes over medium heat.

Step 3In a small bowl, mix the miso with a few tablespoons of the hot Dashi. Add it to the saucepan. Return the soup to a quick boil, then remove it from the heat and pour the soup into individual bowls. Sprinkle each serving with chopped green onions.

Each serving:
42 calories; 552 mg sodium; 0 cholesterol; 1 gram fat; 5 grams carbohydrates; 2 grams protein; 0.54 gram fiber.
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