Continuing with the kabocha theme this week I had kabocha miso soup for breakfast each morning. The kabocha was simmered in the dashi until tender. It was pretty good and I tried it in a number of ways. I tried swapping the spinach out for wakame. I also tried adding a spoonful of kabocha pumpkin puree to the soup to add some oven roasted flavour. Kabocha and Spinach Miso Soup Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 1 Print Recipeingredients 1 cup dashi 1 slice kabocha (1/2 inch thick, cut into bite sized pieces)

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