My very own kabocha squash
Kabocha Squash Soup
Yield 4 servings
Time 30 minutes
Ms. Kano soaks the kelp in cold water for about eight hours. But you can slowly heat the water and kombu to save time, as long as they don’t boil, which will turn the stock bitter.
- 1 3- to 4-inch piece kelp (kombu)
- 1 teaspoon light sesame or other neutral oil
- 1 6-ounce block firm tofu, drained and roughly crumbled by hand
- 4 ounces kabocha, pumpkin, or butternut squash peeled and cut in 1/4-inch dice (about 2/3 cup)
- 4 fresh shiitake mushroom caps, sliced lengthwise into strips
- 3 tablespoons soy sauce
- 1/4 teaspoon salt
- 2 scallions, trimmed and cut into 1/2-inch pieces1. Place kelp and 4 cups water in pot over low heat until first bubbles appear; do not boil. Let sit.2. Put oil in saucepan or medium skillet with deep sides, and turn heat to medium; add crumbled tofu, and cook, stirring, until slightly browned at edges. Add kabocha and shiitake, and continue to cook, stirring, for another minute.3. Add kelp broth; when liquid comes to a boil reduce heat to barely a simmer and cook until kabocha is tender, less than 10 minutes.4. Season with soy sauce and salt. Just before serving, add scallions.