January 2, 2012
Miso squash soup is a delicious winter dish inspired by the flavors of Asia. The sweetness of the squash compliments the rich miso to create a balanced soup. If you want to add a flavor booster, you might consider substituting vegetable stock for water. You will be able to find wakame (also known as seaweed) and dark miso in any Asian market and maybe even in your local supermarket. Miso squash soup is a dish you'll keep coming back to for Meatless Monday.
Ingredients:
2 cups winter squash, cubed (peel only if not organic)
1 onion, chopped
2 pieces of Wakame
4 cups water
1 tablespoon dark miso, or to taste
sliced scallions for garnish
Directions:
Place squash, onion, wakame and water in a saucepan.
Bring to a boil and then simmer until squash is soft, about 20-30 minutes.
Dissolve miso into soup, simmer a minute more and serve with scallions.
Image Sources:
.
