meal in a bowl rice soup

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Total Time: 40 minutes

Ingredients

• ½ cup finely sliced dried shiitake mushroom plus one cup hot water
• 1 teaspoon grape seed or canola oil
• 1 cup finely diced onion
• 2 cups cubed kabocha squash (substitute butternut squash if you prefer)
• 8 cups water
• 1 packet dashi
• 2 cups cooked brown rice
• 1 ½ cups shelled edamame
• 3 tablespoons white miso paste
• 1 teaspoon low sodium shoyu
• ¼ cup mirin
• splash of fish sauce (nam pla)  optional
• salt and black pepper to taste (substitute shichimi instead of pepper for added spiciness)
• ½ cup thinly sliced scallion (green onion)

Directions

Soak the shiitake mushrooms in one cup of hot water, set aside (save that water!).  Heat a large soup pot over medium high heat on your stovetop, add the oil and saute’ the onion until just soft, then add the kabocha squash. Continue stirring until the kabocha is just starting to heat through, then add the water and packet of dashi. Turn the heat to high so the water can come to a boil then add the brown rice, edamame, and shiitake mushrooms with its water. 

Turn down the heat and continue cooking at a gentle simmer until the kabocha is soft enough to pierce with a fork.  Add the miso, shoyuu, mirin and fish sauce, if using (the fish sauce will add another layer of flavor to this soup – a rich umame flavor).  Season with salt and pepper to taste, then ladle into serving bowls.  Garnish with scallion and serve with bread for a complete meal!

Recipe created by Personal Chef Michi Harris