Ingredients
1 2-inch piece of dried wakame
4-5 cups cubed winter squash (butternut, kabocha, kuri, acorn or hubbard)
1 onion, diced
3 tbsp chickpea or sweet white miso
4 cups water
1" piece of ginger, grated for 1/2 to 1 tsp juice
scallions for garnish
Preparation
Soak wakame for 5 minutes; discard water. Slice wakame, removing thick stem.
Place wakame and vegetables in a pot and cover with water. Bring to a boil and simmer, about 25 minutes or until squash is soft.
Add miso to soup, either by putting it through a mesh strainer or by dissolving it in a bowl with a few tablespoons of the soup broth.
Puree soup using a hand mill, immersion blender or traditional blender. Remember to warm up a glass blender. Add more water if necessary to achieve desired consistency.
Add more miso if desired, for taste.
Return to pot. Add ginger juice and simmer 3-4 minutes.
Serve with scallions as garnish.
