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Pumpkin Soup

Kabocha Soup (Pumpkin Soup) is a delightful cool weather.Pumpkin_Soup

Serves 4


  • ½ lb peeled diced seeded kabocha
  • 1 inch piece of ginger, grated
  • 4 inches kombu
  • 4 cups water
  • 1 tablespoon vegetable oil
  • 6oz firm tofu
  • 4 dried shitake mushroom caps
  • 3 tablespoons soy
  • Salt to taste
  • Spring onions


  1. Wipe salty deposits off the kombu and place in a pan with the water.
  2. Heat until just before boiling point and allow the kombu to infuse in the water for a moment or two.
  3. Soak the shitake mushrooms in warm water.
  4. When they are soft slice finely, discarding woody stems.
  5. Keep the soaking liquid.
  6. Crush the tofu and fry in the vegetable oil.
  7. Add the diced kabocha, the shitake mushrooms and the ginger.
  8. Pour over the kombu broth mixed with the shitake soaking liquid.
  9. Simmer until all the vegetables are soft.
  10. Add sesame oil and adjust the seasoning.
  11. Serve in four bowls garnished with finely sliced spring onions.

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