Miso soup (bok choy and pumpkin)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the bok choy into 2cm-wide pieces and blanch them. |
| 2 | Cut off only the damaged parts of the pumpkin skin, then dice the pumpkin with the skin on into 1.5cm cubes. |
| 3 | Bring the dashi (broth) to a boil in a pot, add the pumpkin, and simmer. |
| 4 | Once tender, stir in the miso paste. Add the bok choy just before serving. |
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