ingredients :
- 1kg butternut pumpkin, peeled, cut into 1.5cm cubes
- 2 x 10g sachets instant dashi stock powder
- 1/4 cup (60ml) soy sauce
- 2 tablespoons mirin (Japanese rice wine)
- 100g silken firm tofu, cut into 1.5cm cubes
- 75g baby spinach leaves
- 200g mixed mushrooms (such as chestnut, shimeji and shiitake), trimmed, sliced if large
- Sesame oil & toasted sesame seeds, to serve
cooking steps :
- Place 1.5L (6 cups) lightly salted water in a large saucepan over medium heat.
- Add the pumpkin, bring to a simmer, then cook for 10-15 minutes until tender but not too soft. Stir in the dashi powder, soy sauce and mirin. Add the tofu and simmer for 5 minutes or until warmed through
- Add the baby spinach and mushrooms and cook for 30 seconds until wilted. Remove from the heat.
- Divide the soup among warmed serving bowls, then add a dash of sesame oil to taste, scatter with toasted sesame seeds and serve.
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