This soymilk-based miso soup is mild in taste. It brings out the texture and sweetness of the vegetables in it. Ideal on days you want something warm and gentle for the tummy.
Nutrition per Serving
- 3.53 oz Kabocha squash
- 2 Green asparagus
- 1.06 cup Dashi soup
- 0.85 cup Unprocessed soy milk
- 1.5 tbsp Miso
Cut the Kabocha squash into 2 cm squares. Remove the roots of green asparagus, peel the hard part, and cut it into 6 equal slices.
Heat dashi soup stock in a pot. Add the Kabocha squash slices and simmer until soft.
Add the unprocessed soy milk and asparagus. Simmer for a few minutes, then dissolve the miso paste in the soup.