Miso Soup with Kabocha and Green beans

Miso Soup with Kabocha and green beans

Looking out of the window this morning, it's misty and the leaves on the trees are turning into a chequerboard of faded greens and browns - I think autumn has arrived!

I still have some of the Japanese pumpkins I grew (that most autumnal of vegetables), so I thought iId put one of them to good use in a warming miso soup paired with some green beans.

I know there's a fashion for cooks now to blend the pumpkin flesh into the soup but I prefer the "old school" way of preparing this dish, leaving the kabocha in chunks to enjoy its texture. Other than that, it's very a simple dish to prepare - dashi stock, miso and green beans - and very quick - your soup will be ready in 15 mins from the get go.

This soup could make a quick, nutricious lunch with a bowl of rice or you could combine it with other dishes for a more substantial dinner. You can find the simple video tutorial is below or click Miso soup with Kabocha and Green beans.

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ingredients

500ml japanese dashi stock (500ml water + 1.5tsp japanese dashi granule)

250g japanese pumpkin, deseeded & peeled

10 green beans

1.5 tbsp miso

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how to:

cut the pumpkin into small bite sized pieces

trim and halve the green beans

pour the dashi stock into a pan, add the pumpkin and simmer for 7 mins

add the green beans and simmer for a further 3 mins

put the miso in a ladle and carefully place the ladle in the soup. use a sppon to dissolve the miso in the lade (this prevents you breaking up the pumpkin while stirring in the miso)

once the miso has dissolved, your soup is ready. serve immediately with bowls of Japanese rice.

Happy cooking! Kurumi XXXX.

Miso soup with Kabocha and green beans