Hearty and flavorful, this Kabocha (Squash) Miso Soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It'splant-based, easy to make, and incredibly delicious!This recipe is created by Nami( Just One Cookbook®)
In an ungreased frying pan, toast the sesame seeds on medium heat until toasty and fragrant. Shake the pan frequently so the sesame seeds don’t get burnt. Transfer to the Japanese mortar and pestle(suribachi and surikogi). Grind the sesame seeds until most of them are crushed.
Discard the seeds from the kabocha and cut into ½-inch thick slices. Be careful as kabocha is quite tough to cut. Cut the slices into small chunks, roughly 1-inch pieces. Transfer the kabocha into a medium pot.
Add 4 cups water and bring the water to boil over medium heat. Cover the lid leaving a small gap to prevent from boiling over.
Once boiling, skim the foam and scum on the surface using a fine-mesh skimmer. Cook kabocha for 15 minutes, or until tender. Do not overcook as kabocha will break into pieces. You can check the kabocha’s doneness by inserting a wooden skewer into the kabocha. Check frequently to prevent it from overcooking.
When kabocha is ready, remove the bottom of Shimeji mushrooms and add to the soup. Cook for 1-2 minutes until tender.
Turn off the heat and add 3 tbsp miso first. Taste before adding one more 1 tbsp miso. You may not need to add more miso or add more if necessary. Add the ground sesame seeds and mix well. Serve the miso soup in individual bowls and enjoy!
