Miso Soup with Kabocha Pumpkin and Napa Cabbage
A comforting Japanese one‑pot stew of assorted fish cakes, tofu, vegetables, and eggs simmered in a gentle Hondashi® and soy broth - ideal for sharing on cold days.
INGREDIENTS
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7 oz kabocha pumpkin, sliced into ¼ in‑thick pieces
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9 oz Napa cabbage, sliced into ½ in pieces
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3½ oz eryngii mushrooms, sliced into ¼ in pieces
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4 cups water
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1 tsp hondashi®
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3 tbsp miso
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DIRECTIONS
1. Add kabocha pumpkin, Napa cabbage, eryngii mushrooms, water, and ½ tsp hondashi® to a pot and bring to a boil.
2. Turn heat to low and simmer for 10 minutes.
3. Dissolve miso into the pot, add the remaining ½ tsp hondashi®, and serve immediately.
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