Kabocha Squash Soup with Dumplings for the Winter Solstice

Name: Kabocha Squash Soup with Dumplings for the Winter Solstice
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams Kabocha squash with the insides removed; 50 grams Shiratamako; 60 ml Water; 150 grams Kabocha squash with the insides removed; 150 ml Water; 50 ml Milk; 2 tbsp Sugar; 1 tbsp White miso

cookpad.japan @cookpad_jp

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.

This soup is based off of kabocha squash potage. The hint of miso is delicious.

Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.

This soup is based off of kabocha squash potage. The hint of miso is delicious.

Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

cookpad.japan @cookpad_jp

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.

This soup is based off of kabocha squash potage. The hint of miso is delicious.

Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.

This soup is based off of kabocha squash potage. The hint of miso is delicious.

Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

Saved

Ingredients

2 servings

Kabocha Squash Rice Dumplings:
50 gramsKabocha squash with the insides removed
50 gramsShiratamako
60 mlWater
Kabocha Squash Soup:
150 gramsKabocha squash with the insides removed
150 mlWater
50 mlMilk
2 tbspSugar
1 tbspWhite miso

Saved

Steps

1

Prepare the broth: place the kabocha squash into a pot with water, cover with a lid and boil until it softens.
2

After you have boiled it until soft, add all of it into the broth with a hand mixer. Add milk and sugar, and whip until smooth.
3

Return to the pot, and turn on the heat. Add miso and dissolve. Check the flavor, and add sugar to taste if it is not sweet enough, then it's done.
4

If the soup is too thick, add milk while checking on the texture.
5

Prepare the dumplings: Moisten the kabocha squash with the insides removed, wrap in plastic wrap, and microwave until soft. Mash while still hot.
6

Place the shiratamako and kabocha squash into a bowl, gradually add water, and knead it until it's about as soft as an earlobe.
7

Roll into 2 cm balls into your hand, and make an indent in the middle with your finger (this helps the broth soak in. You can leave them as balls if you like).
8

Drop into boiling water. Once they have floated to the surface, boil as-is for another minute. Drain the water, place into bowls, pour the broth over it piping hot, and it is done.
9

You could eat the dumplings in a simple soup made of canned adzuki bean diluted in hot water.