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Wednesday, December 12, 2012

How to Make Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles - Video Recipe

After watching cookingwithdog's Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles!!!


http://www.youtube.com/watch?v=LMoGwLqPM64

It came out amazingly delicious :D
You can also substitute Somen noodles with Udon noodles!



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Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
1/4 (300g=10.5oz.) Kabocha (Japanese pumpkin/squash)
1/2 (100g=3.5oz.) onion
100g (3.5oz.) Shimeji mushrooms
4 cups (800ml) water
1 tsp. dashi powder
3 tbsp. miso
1 bundle dried Somen noodles

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size pieces.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks.
3. In a large pot, put the water, dashi powder, sliced onion, shimeji mushrooms, and Kabocha. Then bring to a boil.
4. Remove the foam, then cover and cook for about 7 minutes on low heat until cooked through.
5. Meanwhile, boil water in a different pot. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles al dente according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.
6. Dilute the miso (little by little) in a ladle and dissolve into the soup. Then add the Somen noodles and cook until hot. Serve in a small soup bowl or mug.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/12/blog-post_12.html
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4 comments:

Cass said...

Hi!

This soup looks amazing! :)
I think I'm going to try it for tomorrow night. What kind of miso do you use : red, white or mix ?

Thanks for your reply. Have a nice evening!

Cass

ochikeron said...

regular miso~ (mix)!
i love this, too~

Cass said...

So, I made it yesterday. And it was delicious!
The combination between miso and the nutty flavor of the kabocha was incredible. Miso is salty and kabocha tends to be sweet, so the balance works.

I didn't have awase miso so I just mix aka and shiro miso.


Thanks Ochikeron for this recipe. My siblings and parents enjoy it. :)

Cass

ochikeron said...

that sounds great :) you have good miso~ hehe

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