Japanese Tricks for a Pumpkin Soup Treat
Kabocha/Japanese Pumpkin and Shiitake Soup.
Happy Halloween! This year I’ve decided to incorporate two of my favorite passions into one dish…Halloween and Japanese food. Today I will recreate a dish that my sister swears by from the restaurant, Samurai Mama, in Brooklyn, NYC. It’s called, “Japanese pumpkin and shiitake mushrooms in a vegetable dashi broth”. To create this Japanese comfort food, I’ve gone shopping at my go-to market, Erewhon, to pick up the freshest organic ingredients in Los Angeles (besides shopping at the farmers market of course). Quick and simple, you won’t have to take up the entire night prepping this umami-inspired dish. Instead, you’ll have more time to hand out candy, socialize with friends or prepare to dazzle the crowd in your costume of choice. A light, warm and delicious dinner, no matter what your evening entails, this treat will get you in the Halloween mood… Boo!
1 medium kabocha squash
2 shiitake mushrooms
1 qt of organic vegetable broth
Salt and pepper to taste
Preheat the oven to 425 degrees. Wash and put the entire kabocha into the oven. Cook for about 40 minutes until it becomes soft. Take out the kabocha and cut it in half. Scoop out the seeds and cut it into large squares.
Pour the vegetable broth into a deep saucepan and add the washed cut up mushrooms into the broth. Let the mushrooms cook in the broth for 25 minutes on medium adding salt and pepper to taste. Add the cut up kabocha to the mushrooms and broth and let it cook on low for another 15 minutes. Serve it in soup bowls and enjoy!!