Miso - squash soup

Yield: 1 servings

Measure Ingredient
2 cups Winter Squash; (Butternut, Buttercup, Delicato, Hokaido etc.) - cubed (peel only if not organic)
1 Onion; medium dice
2 Pieces of Wakame; ( sea vegetable ), up to 4
4 cups Water; up to 5
1 tablespoon Dark; or Mugi or Red or Genmai Miso - to taste, up to 2
Sliced scallions for garnish

1. Place Squash, onion, Wakame and water in a saucepan.

2. Bring to a boil and then simmer until Squash is soft, about 20-30 minutes.

3. Dissolve Miso into soup, simmer a minute more and serve with scallions.

Posted to fatfree digest by WCDancer@... on Jun 13, 1999, converted by MM_Buster v2.0l.

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