Prep Time: 15min
Cook Time: 40min
1lb Kabocha (Pumpkin)
3 cups Dashi (see Tweaks★Tips)
1/2 cup Ginger Soy Infusion Dressing
Firm Tofu small dice
Sprouts and sesame seeds to garnish[[end tab]][[start tab]]
- Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces.
- Boil Dashi in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is.
- Add Ginger Soy Infusion Dressing to Kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little.
- Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth.
- Arrange poached Kabocha in small bowls with a little Wakame and Tofu in each bowl. Spoon a small amount of broth into each bowl, garnish and serve.
If you like you can allow the Kombocha to cool completely in the broth and simply serve cold as a side.
Dashi stays fresh for 3-4 days in the fridge.
Quick Simmer: Simmer a large peice of Kombu seaweed OR a couple of handfuls of dried shitake mushrooms in ~8 cups water for about 15-20 minutes, then add a small handful of dried bonito flakes and simmer for another 5 minutes. Strain and use this as your miso soup base. That’s all there is!!
All times and quantities are approximate, but the only way to mess it up (in my opinion) is to use too much bonito because it’s smoky flavor can be overpowering if too strong.This Dashi can be used to make miso soup, nabe, chawanmushi, and to season a variety of dishes.