{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Kabocha and tofu miso soup with brown rice",
 "description": "A kabocha, shiitake and tofu miso soup in a kombu broth with wakame and spinach, served with brown rice for a lunch; Okinawa-style pattern, about 555 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "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"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the kombu in a pot with the 6 cups of cold water and leave it 30 minutes. Do not boil it with the kombu in: lift the kombu out when the water first shows small bubbles at the edge, about 140 °F (our kitchen practice; we hold no published source for it yet)."
  },
  {
   "@type": "HowToStep",
   "text": "Add the kabocha, shiitake and ginger. Bring to a boil, then keep it at a gentle simmer with the lid cracked for 12 to 15 minutes, until a fork slides into a chunk of kabocha but the chunk still holds its shape. At 5,300 ft the squash can take longer: go by the fork, not the clock."
  },
  {
   "@type": "HowToStep",
   "text": "Put the dried wakame in a small bowl of cold water for 5 minutes, then drain it."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat to low. Add the tofu, the drained wakame and the spinach, and heat 2 minutes, until the spinach has wilted and the tofu is hot through."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat. Ladle about 1 cup of the hot broth into a bowl, whisk the 3 tbsp miso into it until smooth, then pour it back into the pot and stir once. Do not boil the soup again after the miso goes in."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the scallions. Serve in four bowls, each with ½ cup of the cooked brown rice beside it. Eat the soup first and the rice after."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours (1 hour above 90 °F), then refrigerate. Reheat to a boil, stirring, or to 165 °F; the miso goes cloudy but is fine."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "396 kcal",
  "proteinContent": "20.2 g",
  "carbohydrateContent": "66.3 g",
  "fatContent": "7.9 g",
  "saturatedFatContent": "1.3 g",
  "sugarContent": "not given (1 row carries no value and 2 an upper bound)",
  "sodiumContent": "555 mg",
  "fiberContent": "11.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/kabocha-miso-soup.jpg",
 "imageAlt": "Kabocha chunks with skin, sliced shiitake, tofu cubes, wakame and spinach in miso broth with sliced scallion, with brown rice beside it, in a bowl",
 "url": "https://asharedpalate.com/kabocha-miso-soup"
}