Pumpkin Miso Soup
About recipe
Our Pumpkin Miso Soup uniquely marries the natural sweetness of Hidemi or Hokkaido Kabocha pumpkin with the savory depth of white miso. This fusion creates a beautifully balanced dish that’s both nourishing and comforting—perfect for any season.
Ingredients / serves 300ml
- Hidemi or Hokkaido Kabocha Pumpkin: 100g
- Sliced Onions: 1/4 onion
- Flour: 1 tsp
- Unsweetened Almond Milk or Soy Milk: 200ml
- Shio Koji (any type): 2 tsp
- Shiro Miso: 1 tbsp
- Nutritional Yeast: 1-2 tsp
- Oil: (Amount as needed)
Instructions
- 1. Peel the pumpkin and boil it until it becomes soft.
- 2. Heat oil in a pan and sauté the onions on low heat until they turn translucent.
- 3. Add flour to the onions and continue sautéing until the flour is well incorporated.
- 4. Gradually add your choice of milk, stirring continuously.
- 4. Move Step 3 to a jar and leave it for 1 week.(During the aging period, mix it well once a day.
- 5. Add the boiled pumpkin to the pan, simmer for 2-3 minutes, then add shio koji and nutritional yeast. Blend the mixture using a blender.