Repost: Kabocha Soup

kabocha-soup

It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.

 

Kabocha Soup

Serves two.

1/4 kabocha, peeled and chopped

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary. This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.

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Meatball udon

I wasn’t sure what to make for dinner last night. The only thing I knew is that I wanted something leafy in it. I decided on meatball and veggie udon soup.  It really hit the spot. I made the meatballs quickly but forgot the miso. I love putting miso in meatballs that go in soup because the flavor adds something extra to the soup. The meatballs weren’t bad but they could have been better. The rest was perfect.

In the soup:
fish stock
salt

Add-ins:
carrots
Chinese cabbage
udon noodles

In the meatballs:
ground pork/beef mix
grated ginger
cooking sake
soy sauce
panko (bread or cracker crubs would work just as well)
grated carrot
salt/pepper
egg

 I dropped the uncooked meatballs into gently boiling fish stock and kept at a gentle roll until they were cooked, skimming off the foam once in a while. Then I added the carrot and Chinese cabbage stalks. when they were almost done I added the noodles and Chinese cabbage leaves. Yum.

Kabocha Soup

When I first came to Japan I was skeptical of kabocha (Japanese pumpkin) soup because I had assumed it would be sweet like most North American pumpkin soups.  It took me two years before I would try it – I have issues with sweet soups.  I was rather pleasantly surprised. I actually remember my first bowl.  It was at the Muji Cafe in Sangenjaya after an acupuncture appointment.  Upon arriving home, I set out immediately to find a good recipe.  The first thing I noticed is that there are tons of different recipes – some have carrots, some have lots of cream, some have none.  I, as usual, went for the non-cream version – I also have issues with really creamy things (with the exception of cheesecake).  This recipe is an adaptation of a bunch of recipes I looked at.

IMG_0318

My lunch yesterday.

Kabocha Soup

Serves two.

1/4 kabocha, peeled and choppedIMG_0317

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary.  Add  milk/soy milk if desired.  This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.