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We hope you got insight from reading it, now let’s go back to kabocha squash dumpling soup recipe. You can have kabocha squash dumpling soup using 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Kabocha Squash Dumpling Soup:
- You need 200 grams Kabocha squash
- Prepare 4 to 6 teaspoons Katakuriko
- Prepare 400 ml Dashi stock
- Use 1 as much (to taste) Miso
- Prepare 1 Daikon radish (quartered and thinly sliced)
- You need 1 Carrot (quartered and thinly sliced)
- Prepare 1 Burdock root (shaved)
- Prepare 1 Japanese leek (sliced into rounds or chopped finely)
- Take 1 Sesame oil or vegetable oil
Steps to make Kabocha Squash Dumpling Soup:
- 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.
- Form the kabocha squash dough into dumplings.
- 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).
- Ladle into serving bowls, garnish with some chopped leek and serve. (The soup is rather thick.)
- 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.
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