Martha Stewart Squash and Mushroom Miso Soup

Martha Stewart Squash and Mushroom Miso Soup, easy and cozy, pairs sweet kabocha squash with earthy enoki mushrooms in a homemade dashi broth. White miso, bonito flakes, and wakame seaweed make this the fall bowl your family will ask for every week.

Serve it with steamed rice for a light vegetarian supper that works as Japanese comfort food on a chilly evening. Keep the broth below a boil when you stir in the miso, since high heat dulls the fermented flavor.

Martha Stewart Squash and Mushroom Miso Soup

0.0 from 0 votes

Course: SoupCuisine: American, JapaneseDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

95

kcal

Tender kabocha squash and wispy enoki mushrooms in a golden dashi broth finished with white miso and wakame. Light, savory, and warming from the first spoon.

Ingredients

• 1 1/2 ounces kombu, gently wiped clean and cut into six pieces
  

• 1 1/4 cups bonito flakes (1/4 ounces)
  

• 1/4 cup white miso paste
  

• 1 pound kabocha squash, peeled and cut into bite-size (about 1 inch) pieces (2 1/2 cups)
  

• 5 ounces enoki or beech mushrooms, removed from foot and separated into bite-size pieces
  

• 3 tablespoons shredded dried wakame (1/8 ounces)
  

Directions

• Simmer the kombu: Combine two quarts water and kombu in a large saucepan; let stand 10 minutes. Bring to a bare simmer (small bubbles slowly emerging at edges of pan) over medium heat, about 15 minutes (do not let boil). Remove kombu and discard.
• Add the bonito flakes: Add bonito to pan; bring to a boil. Remove from heat and let stand until bonito sinks to bottom of pan, about 10 minutes. Strain, discarding solids (yields 6 cups dashi broth).
• Make the miso slurry: In a small bowl, whisk miso with 1/4 cup dashi broth to make a slurry. Meanwhile, cover wakame by at least 1 inch cool water, let soak for 10 minutes, and drain.
• Simmer the squash and mushrooms: Return remaining broth to saucepan with squash and mushrooms. Bring to a simmer over medium heat. Simmer until squash is tender but holding its shape, 10 to 13 minutes.
• Finish with wakame and miso: Stir rehydrated wakame and miso slurry into pan and simmer until wakame is tender, about 2 minutes. Serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butternut squash instead of kabocha?

Yes, butternut squash or calabaza work as a substitute. Cut them into 1-inch pieces and check them a minute or two early, since butternut can go soft faster than kabocha. The flavor will be slightly less nutty, but the texture in the broth is close.

How do I store leftover miso soup?

Refrigerate it in a sealed container for up to 3 days, but keep the soup separate from any leftover rice. Reheat gently over medium-low heat and do not let it boil, since boiling dulls the miso flavor. The squash may soften a bit after a day, but it still tastes good.

Where do I find kombu and bonito flakes?

Most large grocery stores stock them in the international aisle near the soy sauce and nori. H Mart, Mitsuwa, and other Asian grocery stores carry them reliably, and Amazon has both for under $10 each. Look for thick, dark kombu sheets with a white powdery film, which is where the flavor lives.

Can I make the dashi broth ahead of time?

Make dashi up to 3 days ahead and store it in the refrigerator. When you are ready to eat, bring it to a simmer, add the squash and mushrooms, and finish with the miso slurry. Homemade dashi also freezes well in ice cube trays for up to a month.

What can I use if I cannot find white miso paste?

Yellow miso, sometimes labeled shinshu, is the closest swap and works at the same amount. Red miso will work too, but use about 3 tablespoons instead of 1/4 cup because it is saltier and more intense. Taste the broth before adding the full amount, then adjust.