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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

  1. Preheat oven to 425 F
  2. Cut squash in half and remove seeds. Set aside 1/2 of the squash for another use
  3. Coat the remaining half squash with 3 tbsp. sesame oil, cinnamon and salt
  4. Place the squash on baking sheet and roast until done, about 20-30 min
  5. Remove squash from oven, cool. When cool scoop cooked squash from the peel.
  6. Place 3 quarts of water in a large stock pot over medium heat
  7. While water is heating, add 1 tsp of Hon Dashi, 3/4 cup white miso paste
  8. Stir with a whisk to dissolve miso and heat until broth is hot
  9. While broth is heating, add 2 tbsp. dried wakame to a bowl and cover with water to rehydrate
  10. Slice tofu into small dice sized cubes
  11. 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)
  12. Assemble bowls by adding a small amount of diced tofu and rehydrated wakame to bowl
  13. Gently ladle hot miso stock over tofu and seaweed
  14. Garnish bowl with a dash of sesame oil and scallions

 

Recipe from Kenneth at Busu!

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