Kabocha Dashi

Kabocha Dashi is a comforting Japanese soup that features the sweet, nutty flavors of kabocha squash, enhanced with umami-rich dashi broth. This healthy dish is perfect for warming up on chilly days and provides a delightful balance of flavors and nutrition.

Ingredients

• Kabocha squash - 300 grams, peeled and cubed
• Dashi stock - 600 ml (can be homemade or instant)
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Green onions - 2 stalks, finely chopped
• Tofu - 100 grams, diced
• Salt - to taste
• Sesame oil - 1 teaspoon

Steps

1. In a pot, bring the dashi stock to a simmer over medium heat.
2. Add the cubed kabocha squash to the pot and cook for about 15 minutes or until tender.
3. Stir in the soy sauce, mirin, and a pinch of salt to taste.
4. Add the diced tofu and continue to simmer for an additional 5 minutes.
5. Remove from heat and drizzle with sesame oil.
6. Serve hot, garnished with finely chopped green onions.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 620 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• Low in calories and high in fiber, promoting digestive health.

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