Kabocha Squash Dumpling Soup
Kabocha Squash Dumpling Soup

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, kabocha squash dumpling soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Kabocha Squash Dumpling Soup is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Kabocha Squash Dumpling Soup is something which I’ve loved my whole life.

An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a healthy dinner.

To begin with this particular recipe, we must first prepare a few components. You can have kabocha squash dumpling soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Dumpling Soup:
  1. Take 200 grams Kabocha squash
  2. Make ready 4 to 6 teaspoons Katakuriko
  3. Get 400 ml Dashi stock
  4. Take 1 as much (to taste) Miso
  5. Take 1 Daikon radish (quartered and thinly sliced)
  6. Make ready 1 Carrot (quartered and thinly sliced)
  7. Take 1 Burdock root (shaved)
  8. Make ready 1 Japanese leek (sliced into rounds or chopped finely)
  9. Get 1 Sesame oil or vegetable oil

Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash. This helps to soften the kabocha just a bit. Cut the squash in equal size pieces, and set aside.

Steps to make Kabocha Squash Dumpling Soup:
  1. Steam the kabocha squash (or microwave) until tender, and mash while still warm. Add the katakuriko and mix very well until it's completely incorporated. Wrap up with plastic film and let rest in the refrigerator for at least 30 minutes. Prepare the vegetables in the meantime.
  2. Form the kabocha squash dough into dumplings.
  3. Heat some oil in a pan, add the vegetables and stir fry. When the oil is evenly distributed, add the dashi stock and simmer until the vegetables are soft. Add the dumplings and simmer. When the dumplings float up to the surface, add the miso and taste to adjust the seasoning (add more miso if needed).
  4. Ladle into serving bowls, garnish with some chopped leek and serve. (The soup is rather thick.)
  5. Dessert version: Make a mitarashi sauce (soy sauce, sake and sugar combined at a 1:1:2 ratio). Boil the dumplings in hot water, and coat with the mitarashi sauce. You can also try the dumplings with molasses (brown sugar syrup) and/or kinako (roasted soy bean flour). Here I've served them with vanilla ice cream.

This helps to soften the kabocha just a bit. Cut the squash in equal size pieces, and set aside. Remove the stem, and cut the squash into wedges. Scoop out the seeds and stringy insides, and discard them. Kabocha Squash Soup かぼちゃスープ Soup is mandatory when kabocha squash is in season.

So that’s going to wrap this up for this special food kabocha squash dumpling soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!