Nothing is better than a bowl of stomach-warming soup on a chilly autumn day. It is the perfect time to make use of all the winter squash which are lying on the kitchen worktop. I know everybody knows at least one pumpkin or squash soup recipe, but I am quite confident that you will be happy to add this to your favorite soup recipe collection.
Today’s recipe is a combination of all my favorite ingredients and flavors, I thought it was a pretty tasty creation. I am always a big fan of miso soup, be it with tofu, mushroom, potato etc. I love them all. Miso is also one of the ‘superfoods’ as it contains multi-vitamins, beneficial bacteria and enzymes. The umami flavor of miso works really well in this soup recipe as it enhances the overall vegetable based broth.
The other ingredient, butternut squash, which I am also very fond of with its sweet and nutty taste that add another dimension to soups, cakes as well as savory and sweet dishes. It is also packed with antioxidants and Vitamin A with a relatively low calorie count. One extra point for its popularity is its edible skin, it gets soft when cooked but it holds up the flesh pretty well when roasted with a slight caramel-y taste.
Chickpea is one of the most nutrient legumes, full of folate, iron, protein and fiber. It can be cooked in stew, soup or eaten with salad or made into hummus. It is another one of my family’s all time favorites! Well, as you can see this soup is a total nutrient bomb, so no excuse not to make it – get your soup pot out!
Note: For the dashi stock, I found a very good recipe here (including a vegetarian version), you can make a big batch and freeze the rest for later use. I sometimes use instant dashi powder (MSG free) if I need a quick fix, you can buy them in Asian stores. Dissolve the miso paste in barely simmering broth at the end of cooking to avoid killing all beneficial bacteria and enzymes. Add cooked brown rice, quinoa, millet or noodle to make it a satisfying meal.
- Vegetable oil
- 1 litre dashi stock
- 2 tbsp. miso paste (more to taste)
- 1 medium carrot, diced
- 2 celery ribs, remove tough strings and diced
- 1 small onion, peeled and finely chopped
- 1/4 of a small butternut squash, diced
- 1 can of cooked chickpeas, drained and rinsed
- 2-3 headed of Shanghainess Pok Choi (optional), washed and halved lengthwise
- chopped chives (or spring onion) for garnish
In a medium non-stick saucepan, heat a tablespoon of vegetable oil, add onion, carrot and celery in the pan and with medium heat, fry until the vegetables are beginning to soften (but not brown). Pour in the dash stock, then simmer for about 10 minutes.
Add the butternut squash and chickpeas, cook for another 10 minutes or until the squash is soft.
Add the Pok Choi, and then turn the heat down to low (just barely simmering), add the miso paste in a ladle and then submerge the ladle in the soup, use a spoon to help dissolve the miso paste. Once the miso paste is dissolved, mix well. Have a taste, add more miso paste or a splash of soy sauce as desired.
Serve as is or with rice etc.