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Miso Soup With Kabocha Squash and Green Onions

Time 15 minutes
Yields Serves 4
Miso Soup With Kabocha Squash  and Green Onions
1

Seed and peel the squash. Slice it into 1/8-inch thick pieces.

2

Bring the Dashi to a boil in a medium saucepan, add the squash and cook for 2 minutes over medium heat.

3

In a small bowl, mix the miso with a few tablespoons of the hot Dashi. Add it to the saucepan. Return the soup to a quick boil, then remove it from the heat and pour the soup into individual bowls. Sprinkle each serving with chopped green onions.


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