Kabocha Squash Miso Soup || @chefjacooks

chefjacooks Kabocha Squash Miso Soup View my profile

Get App Cut kabocha into bite-size pieces 1 @chefjacooks on

Get App Cut komatsuna into small pieces and separate leave and stem(cook them in different timing) 2 @chefjacooks on

Get App Cut tofu into bite-size pieces 3 @chefjacooks on

Get App Put kabocha, tofu, stem of komatsuna, water and niboshi in a pot and heat over medium heat 4 @chefjacooks on

Get App Bring it to a boil, lower the heat and simmer for 5 minutes until kabocha become tender 5 @chefjacooks on

Get App Add leaves of komatsuna and simmer for another minute 6 @chefjacooks on

Get App Turn off the heat and add miso. Put it in the pot and leave it for 5-10seconds 7 @chefjacooks on

Get App Drop the miso, stir gently and melt it 8 @chefjacooks on

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chefjacooks Chef JA Cooks Simple Japanese Home Cooking Recipes To learn more about this Jumprope: https://chefjacooks.com/en/kabocha-squash-miso-soup/ Easy Canned Mackerel Omelet How To Make Amazake (Japanese Fermented Rice Drink) Natto Cheese Toast (Japanese fermented soybeans recipe) How to Make Inari Sushi: Japanese Tofu Pocket Sushi View full profile

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