Miso soup, or miso shiru, is a typical Japanese soup that comes in many varieties. This one is spiced up with pumpkin, onion, and optional curry powder.
Yield: 2-4 servings
Time: 30 minutes
- medium saucepan or wok, with lid
- wooden spoon
- small strainer
- 2 T peanut or vegetable oil
- 1 medium onion, thinly sliced
- 2 t curry powder (optional)
- 2 c (¾ pound) fresh pumpkin, peeled and cubed*
- 4 c vegetable stock
- 2½ to 4 T miso**
- 3-4 shiso leaves, shredded or 2 T cilantro or parsley, chopped
Heat oil over medium heat. Add onion and sauté, stirring frequently, until translucent, about 5 minutes.
Optional: add curry powder and sauté for 30 seconds more.
Stir in pumpkin, then add stock.* Bring to a boil, cover, lower heat, and let simmer for 10-15 minutes, until pumpkin is just tender.
Place miso in strainer, lower into the soup, and use spoon to force miso through the strainer into the soup.
Remove from heat, stir, sprinkle with shiso or cilantro, and serve.
* If you have some leftover roasted pumpkin, this recipe is even quicker: just cube the pumpkin, add it along with the stock, and bring to a simmer, then add the miso.
** You can use any color miso, but start with the smaller amount and taste, adding more as necessary.
Also see my simple miso soup recipe.
Adapted from Madhur Jaffrey’s World Vegetarian.