- Creamy Kabocha Soup
- 1 Medium Kabocha Squash, peeled, seeded and cut into small pieces
- 3 Cups Kelp Stock
- 2 Tablespoons Sake
- 1 Tablespoons Olive Oil
- ½ Teaspoon Sugar
- 1 Teaspoon low sodium Soy Sauce
- 2 Tablespoons White Miso
- 1 Cup Soy Milk, freshly extracted or purchased
- Chives, chopped for topping
- Basic Kelp Stock
- 1 Piece Kombu Kelp, about 2 inches by 4 inches if using Hidaka Kombu or a 3 inch square if using ma kombu
- 4 Cups filtered or spring water
Kobocha called a squash, even in Wikipedia, is really a melon that originates from Asia. All parts of the Kobocha can be eaten; the skin and the seeds can be seasoned and roasted for a yummy healthy snack. Serve this pureed soup chilled or piping hot. This recipe is taken from the cookbook “Kansha” by Elizabeth Andoh, an excellent vegan Japanese cookbook that I highly recommend. I have posted all recipes that I have made but there are many more delightfully delicious dishes you might want to try.
Creamy Kabocha Soup
- Put the small cut pieces of Kabocha into a large saucepan and add 2 cups of kelp stock, sake, and sugar.
- Place over medium heat, bring to a simmer and cook for about 5 minutes until Kabocha is tender.
- Pour Kabocha mixture into a blender, add remaining 1 cup kelp stock and blend until smooth.
- In the large saucepan over low heat, combine the soy sauce, miso, and soy milk. Stir until mixed well.
- Add the Kabocha mixture from the blender into the soy milk mixture.
- Stir until mixed well, keep on low heat and don’t boil.
Basic Kelp Stock
- Place Kombu Kelp in a large glass jar or a water glass water pitcher and cover.
- To extract the most flavor, allow the kombu to sit submerged in the water at room temperature for 30 minutes to 12 hours.
- Remove softened kombu from jar. You can store kelp stock up to 5 days before using.