A little about this dish
In a improvised fusion twist on the traditional Japanese soup dish combining comforting flavors with the warmth of the autumn season, we are going to create a pumpkin miso soup with a kiss of thyme. Miso and thyme both offer unique elements that make this soup a treat on its own.
Ingredients (for 4)
- Thyme — a handful — finely chopped
- Pumpkin — 2 cups — peeled and cubed
- White miso paste — 4 tablespoons
- Vegan dashi or vegetable broth — 4 cups
- Radish — 1 whole — thinly sliced
- Scallions — 2 stalks — chopped
- Olive oil — 2 tablespoons
- Sea salt — to taste
Preparation
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Step 1 — 🥘 🍠 🔥In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of cubed pumpkin and cook until lightly browned, for about 10-12 minutes.
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Step 2 — 🍲 🌱 🔥Pour in 4 cups of Vegan Dashi or Vegetable Broth into the pot and bring it to a simmer.
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Step 3 — 🥣 🌿 ⏳Stir in 4 tablespoons of white miso paste until it's fully dissolved. Lower the heat, add a handful of finely chopped thyme, and let the soup simmer for 15 minutes.
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Step 4 — 👅 🧂 ✔️Check the seasoning of the soup. If necessary, add sea salt to taste.
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Step 5 — 🥣 🍜 🥬Ladle the soup into bowls, garnish with a whole radish, thinly sliced, and 2 stalks of chopped scallions.
A final fox tip
This soup is a great way to incorporate seasonal autumn produce and interesting Japanese flavors. For an even more attractive presentation, consider serving in rustic wooden bowls.