GOLDEN GOURDS
Kabocha & Mushroom Miso Soup Serves 4 to 6 8 cups (2 L) water or chicken stock 2 tsp (10 ml) dashi powder 1 small kabocha squash, lightly peeled, seeded
1. In a medium saucepan, combine water, dashi, squash, shallots, ginger and both types of mushrooms. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook for 10 to 15 minutes, until squash is tender. 2. Add spinach and tofu and simmer until spinach is tender, about 2 minutes. 3. In a small bowl, mix miso with enough soup to dissolve miso. Add this back to saucepan, add green onions and stir to combine. 4. Serve in bowls and garnish with shredded nori.
and cut into 1-in (2.5 cm) chunks
shallot, thinly sliced
1 small
2 thin slices fresh ginger 4
shiitake mushrooms, stems removed, thinly sliced package shimeji mushrooms, roots removed and mushrooms separated
1 × 5.3 oz (150 g)
4 handfuls fresh baby spinach 1 × 10½ oz (300 g) package soft tofu, cubed ¼ cup (60 ml) white miso 2 green onions, thinly sliced 2 tbsp (30 ml) shredded nori, for garnish
pairs with recipe Poplar Grove Pinot Gris $23.99 BC VQA 196264 Ripe peach and honeysuckle notes in this Pinot Gris complement kabocha squash’s subtle sweetness, while its bright acidity cuts through the umami-rich miso. Red Rooster Sauvignon Blanc $19.99 BC VQA 480585 This wine has notes of zesty lime, green apple and hints of gooseberry, with vibrant acidity that enhances the umami flavour of the soup.
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