Roasted Squash Miso Soup
1 large squash (we used red kuri, but butternut or kobocha would work too)
3 tbsp. toasted sesame oil plus more to finish
1/2 tsp. +/- cinnamon
1/2 tsp salt
1 tsp Hon Dashi (crystallized seasoning of Kombu seaweed and bonito flakes)
3/4 cup white miso paste
3 quarts water
1/2 cup re-hydrated wakame seaweed
1/2 block firm tofu
finely sliced green onions to garnish
- Preheat oven to 425 F
- Cut squash in half and remove seeds. Set aside 1/2 of the squash for another use
- Coat the remaining half squash with 3 tbsp. sesame oil, cinnamon and salt
- Place the squash on baking sheet and roast until done, about 20-30 min
- Remove squash from oven, cool. When cool scoop cooked squash from the peel.
- Place 3 quarts of water in a large stock pot over medium heat
- While water is heating, add 1 tsp of Hon Dashi, 3/4 cup white miso paste
- Stir with a whisk to dissolve miso and heat until broth is hot
- While broth is heating, add 2 tbsp. dried wakame to a bowl and cover with water to rehydrate
- Slice tofu into small dice sized cubes
- Once the broth is heated add roasted squash, using an immersion blender, blend broth until smooth and allow to come back up to temperature. (you can also use a blender or food processor for this step)
- Assemble bowls by adding a small amount of diced tofu and rehydrated wakame to bowl
- Gently ladle hot miso stock over tofu and seaweed
- Garnish bowl with a dash of sesame oil and scallions
Recipe from Kenneth at Busu!