Kabocha Miso Soup

Instructions

1. Prepare the kabocha
   Wash the kabocha squash thoroughly, then cut it in half and remove the seeds. Cut the squash into 1-inch cubes, leaving the skin on as it will soften during cooking and adds nutrients.
2. Make the dashi base
   In a large pot, bring the dashi stock to a gentle simmer over medium heat. If using instant dashi, follow the package instructions to prepare the stock.
3. Cook the vegetables
   Add the kabocha squash, sliced onion, and carrot to the simmering dashi. Add the sake and bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes, or until the kabocha is tender when pierced with a fork.
4. Add the tofu
   Gently add the tofu cubes to the soup and simmer for an additional 5 minutes, being careful not to stir too vigorously to avoid breaking the tofu.
5. Mix in the miso
   Turn the heat to low. In a small bowl, take about 1/2 cup of the hot broth and whisk in the miso pastes until smooth. Return this mixture to the pot and stir gently to combine. Do not boil the soup after adding miso as it will destroy its flavor and nutritional benefits.
6. Finish and serve
   If using, add the sesame oil for extra flavor. Ladle the soup into bowls and garnish with sliced scallions and nori strips. Serve immediately while hot.