A ceramic bowl filled with luscious golden butternut soup is the star of this composition. Sitting on the rich creamy soup are scattered, garnet-red sesame seeds and fresh green chives. Beside it, positioned asymmetrically, are number of asparagus tempura styled artistically, wrapped in dark green nori giving a pop of color to the arrangement; their golden tempura covering contrasts beautifully against their green heads peeking out. The bowl sits on a dark wooden surface, with scattered red chili and a spoon resting atop dark linen. The composition is sprinkled with extra sesame seeds for added charm.

Golden Butternut Dashi Soup and Asparagus Nori Tempura

Name: Golden Butternut Dashi Soup and Asparagus Nori Tempura
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Japanese
Ingredients: large butternut squash, 1 peeled and cubed; vegetable oil, 1 tbsp; soy milk, 2 cups; pack of dashi, 1; asparagus stalks, 12; nori sheets, 4; tempura batter, to coat; vegetable oil, for deep frying; chili oil, 2 tsp; sesame seeds for garnish, chopped; chives for garnish, chopped; salt, to taste; pepper, to taste

Category Main Course

Prep 40 minutes

Cook 30 minutes

Style Japanese

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: September 16, 2024

Welcome to a fusion of seasonal flavors and color! This vegetarian delicacy is a humble tribute to the elegant simplicity so celebrated in Japanese cuisine. Taking advantage of the bounty of fall, we transform golden-hearted butternut squash into creamy soup and team it with crisp, salty-nori wrapped tempura asparagus. Dashi brings a hint of umami to the velvety soup and the tempura goes a long way in adding a crunch.

Ingredients (for 4)

Large butternut squash - 1 - peeled and cubed
Vegetable oil - 1 tbsp
Soy milk - 2 cups
Pack of dashi - 1
Asparagus stalks - 12
Nori sheets - 4
Tempura batter - to coat
Vegetable oil - - for deep frying
Chili oil - 2 tsp
Sesame seeds for garnish - - chopped
Chives for garnish - - chopped
Salt - to taste
Pepper - to taste

Preparation

Step 1 - 🔥🥣🥔

Preheat your oven to 400°F and roast the cubed butternut squash for about 30 min till they become soft.
Step 2 - 🍲🥄🧂

Heat vegetable oil in a pan. Add the roasted squash, dashi pack and soy milk. Simmer, stirring occasionally till it forms a thick soup. Season with salt and pepper.
Step 3 - ✂️🌱🍥

Trim the asparagus from half, wrap each tightly with a piece of nori sheet, exposing only the spear. Dip the nori-wrapped asparagus in the tempura batter.
Step 4 - 🔥💧🌱

Deep-fry the tempura coated asparagus in hot oil until it becomes crispy and golden.
Step 5 - 🍵🌶️🍴

Serve the soup in bowls, drizzle with chili oil. Drop a few asparagus tempura in the soup. Sprinkle sesame seeds and chives for garnish.

Additional

Play around with the tempura! It can be a fun activity for children (minus the frying part), or be swapped out for other seasonal vegetables. For those who crave a little extra spice, feel free to amp up the chili oil. Have fun and share your beautiful, Instagram-ready creations online! #GoldenButternutDashiSoup