Vegetable Miso Soup (with Kabocha)
* Prep Time: 20 minutes
* Cook Time: 30-40 minutes
- 2-3 strips kombu*
- 2 cups kabocha, seeds removed, skinned, cubed
- 1 medium yellow onion, thinly sliced
- 1 tbsp ginger, minced
- 1 medium daikon radish, quartered round
- 1 medium carrot, quartered round
- 1 lotus root, quartered round*
- 1/3 cup wakame, roughly chopped*
- 1 cup spinach, stems removed*
- 4 tbsp white miso paste
- 1/3 cup green onions, sliced
- Soak kombu in 8 cups of water within a large pot for one hour. Remove kombu when done soaking. This is your dashi or Japanese soup base.
- Heat water over medium heat. Add kabocha, onion, ginger, daikon, carrot, and lotus root. Cook until vegetables become tender, about 20-30 minutes.
- In a small bowl, combine the miso with about 1/3 cup of the soup stock. Mix well to remove clumps. Add to the vegetable soup.
- Add the remaining ingredients: wakame, spinach, and green onions. Cook for another 5-10 minutes.
Just some quick photos above of some of the holiday presents I made. The goodies are raspberry jam shortbread cookies, earl grey tea shortbread cookies, chocolate espresso oatmeal cookies, and cream cheese brownies. The recipes were taken from Vegan Cookies Invade Your Cookie Jar. I also made a pumpkin pecan raisin bread that isn't shown from Vegan Holiday Kitchen. The other photo has the card I got from one of my favorite card stock websites, Fenderskirts Vintage. The other card I made through Shutterfly with a picture of my two blind rescue cats, Lucy (left) and Popeye (right). The canned items are all made homemade by me. They are pear vanilla bean jam, roasted macadamia nuts with fresh organic herbs, a soy candle in an antique teacup, giardiniera, and pickles.