Name: Kabocha and tofu miso soup with brown rice
Total time: 1 h
Yield: 4 servings
Ingredients: 600 g kabocha squash (about 1⅓ lb), seeds scooped out, skin left on, cut in 1-inch chunks; 1 piece dried kombu (4 inches square, about 5 g), lifted out after the soak, counted whole; 4 oz (115 g) fresh shiitake caps, stems removed, sliced; 2 tsp fresh ginger, finely grated (4 g); 250 g firm tofu, cut in ¾-inch cubes (about 2 cups); 2 cups loosely packed baby spinach (60 g); 4 medium scallions (60 g), thinly sliced; 4 tsp dried wakame (about 3 g dry, 20 g once soaked); 3 tbsp white miso paste (51 g); 2 cups cooked brown rice (404 g), cooked without salt, for serving; 6 cups water

Ingredients

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600 g kabocha squash (about 1⅓ lb), seeds scooped out, skin left on, cut in 1-inch chunks
1 piece dried kombu (4 inches square, about 5 g), lifted out after the soak, counted whole
4 oz fresh shiitake caps, stems removed, sliced
2 tsp fresh ginger, finely grated
250 g firm tofu, cut in ¾-inch cubes (about 2 cups)
2 cups loosely packed baby spinach
4 medium scallions, thinly sliced
4 tsp dried wakame (about 3 g dry, 20 g once soaked)
3 tbsp white miso paste
2 cups cooked brown rice, cooked without salt, for serving
6 cups water

Method

Nutrition

Estimated

Per bowl (about 2½ cups soup) with ½ cup cooked brown rice · serving size 1 of 4

Calories396

Total fat	7.9 g
Saturated fat	1.3 g
Sodium	555 mg
Total carbohydrate	66.3 g
Dietary fiber	11.0 g
Total sugars	not given (1 row carries no value and 2 an upper bound)
Protein	20.2 g

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