Dive into the heart of Japanese cuisine with a bowl of Butternut Squash and Wakame Miso Soup that’s not only delicious but also brimming with health benefits! This comforting and nourishing soup combines the sweetness of roasted butternut squash with the umami richness of miso and the oceanic flavor of wakame seaweed. Perfect for chilly evenings or as a light, revitalizing meal, this recipe is quick to prepare and sure to impress. Get ready to warm your soul and tantalize your taste buds—your kitchen is about to become a haven of delightful aromas!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 4 cups dashi broth
- 2 tbsp miso paste
- 1/4 cup dried wakame seaweed
- 2 green onions, sliced
- Salt to taste
Instructions
- Prepare the ingredients by peeling and dicing the butternut squash into small, uniform cubes approximately 1-inch in size to ensure even cooking.
- Soak the dried wakame seaweed in a small bowl of cold water for about 5 minutes to rehydrate and soften the seaweed. Once expanded, drain and set aside.
- In a large soup pot, heat the dashi broth over medium-high heat until it begins to simmer gently. The dashi should be hot but not boiling to preserve its delicate flavor.
- Add the diced butternut squash to the simmering dashi broth. Cook for approximately 10-12 minutes, stirring occasionally, until the squash becomes tender and can be easily pierced with a fork.
- Reduce the heat to low and carefully whisk the miso paste into the broth, ensuring it dissolves completely without creating lumps. Stir gently to incorporate.
- Add the rehydrated wakame seaweed to the soup, stirring to distribute evenly throughout the broth.
- Taste the soup and adjust seasoning with salt if needed, keeping in mind that miso paste is already quite salty.
- Remove the soup from heat and ladle into serving bowls.
- Garnish each bowl with freshly sliced green onions, allowing their bright, sharp flavor to contrast with the rich, umami soup.
- Serve immediately while hot, preferably with a side of steamed rice or Japanese pickles for a complete meal.
Tips
- Prep Efficiently: To save time, peel and dice the butternut squash ahead of time. You can store it in the refrigerator for up to a day before cooking.
- Perfectly Rehydrate Wakame: Make sure to soak the dried wakame in cold water for the full 5 minutes to achieve the best texture. It will expand significantly, so use a bowl that can accommodate its growth.
- Control the Heat: When adding the miso paste, reduce the heat to low to prevent boiling, which can diminish the beneficial probiotics in the miso.
- Taste as You Go: Since miso can vary in saltiness, always taste the soup before adding extra salt. This will help you achieve the perfect balance of flavors.
- Garnish Generously: Don’t skimp on the green onions! Their fresh, crisp taste adds a delightful contrast to the rich soup, enhancing both flavor and presentation.
- Serve with Sides: For a complete meal, pair your soup with steamed rice or traditional Japanese pickles, which will complement the soup beautifully.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
