Fuzzy Gourd Soup with Kabocha Rice
I love how balanced and nourishing this meal is. There is something so special about a golden/yellow broth! It is the broth of life.
Ingredients
Mixed Rice
Soup
Directions
- 1
Wash your rice well until the water runs more clear. Then add in your kabocha squash. Steam on the regular setting, as the residual steam will cook the kabocha thoroughly.
- 2
Boil water. While the water is boiling, prep your vegetables. Once the water comes to a boil, add in the tofu puffs, fuzzy gourd, carrots, ginger. Then, add in the light soy sauce, Yondu (or use vegetable bouillon or veg chicken bouillon). Let that simmer on low heat until everything softens. Then add in the miso paste using a ladle or sieve. Taste and adjust to your liking!
- 3
Serve with scallions on top and kabocha rice on the side.
Notes
Side tips: 1) If you don’t want too much of the oil from the fried tofu puffs, you can rinse them a bit before adding them to the soup. 2) Make sure to discard any foam and excess oil that rises to the top.
