Kabocha Squash Miso Soup
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Cut kabocha into bite-size pieces
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Cut komatsuna into small pieces and separate leave and stem(cook them in different timing)
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Cut tofu into bite-size pieces
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Put kabocha, tofu, stem of komatsuna, water and niboshi in a pot and heat over medium heat
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Bring it to a boil, lower the heat and simmer for 5 minutes until kabocha become tender
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Add leaves of komatsuna and simmer for another minute
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Turn off the heat and add miso. Put it in the pot and leave it for 5-10seconds
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Drop the miso, stir gently and melt it
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