This is miso soup, but does not look or taste like a traditional miso soup. The texture is creamy and the flavor is pleasantly mellow sweet. The carrots add a bright, cheerful orange color and sweetness and the ginger provides a distinctive and pleasant tang.
Ingredients (4 servings):
300 gr peeled and seeded kabocha squash, or buttercup squash, cut into large pieces.
100 gr peeled carrot, cut into large pieces.
15 gr konbu (kelp).
3 to 4 tablespoons miso.
1/4 cup (100 cc) mirin.
1/4 teaspoon salt.
1 to 3 teaspoons ginger juice.
Directions:
- In a medium pot place the kabocha squash, carrot pieces and konbu.
- Add water to cover the vegetables and place pot over medium heat.
- Cook the vegetables until tender.
- Remove the konbu after 10 minutes of cooking.
- Transfer the vegetables and part of the cooking liquid to the food processor.
- Process until pureed.
- Add the miso, mirin, salt and process until all are dissolved.
- Transfer the pureed kabocha mixture into a pot.
- Add necessary, remaining cooking liquid or water to make the total volume 4 cups.
- Heat the soup and add freshly squeezed ginger juice.
- Serve the soup hot in a soup bowl.
Itadakimasu!
