Kabocha Squash Miso Soup
Cut kabocha into bite-size pieces
1
Cut komatsuna into small pieces and separate leave and stem(cook them in different timing)
2
Cut tofu into bite-size pieces
3
Put kabocha, tofu, stem of komatsuna, water and niboshi in a pot and heat over medium heat
4
Bring it to a boil, lower the heat and simmer for 5 minutes until kabocha become tender
5
Add leaves of komatsuna and simmer for another minute
6
Turn off the heat and add miso. Put it in the pot and leave it for 5-10seconds
7
Drop the miso, stir gently and melt it
8
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