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