Loaded Vegetable Miso Soup

재료

¾ pound kabocha squash (about ¼ kabocha)

1 turnip, peeled (about 5 ounces)

4 cups awase or kombu dashi, instant or homemade

1 carrot, cut into ¼-inch rounds (about 1 cup)

½ white or yellow onion, thinly sliced (about 1 cup)

2 ounces shiitake or oyster mushrooms, halved and sliced or torn into ⅛-inch pieces (about 2 cups)

3 lacinato kale leaves, stemmed and leaves torn into bite-size pieces (about 2 cups)

3 tablespoons miso, plus more to taste

방향

Halve the kabocha quarter through the stem into two wedges. Cut each wedge crosswise into ¼-inch-thick slices. You don’t need to peel the kabocha; just remove the seeds with a sharp knife. Cut the turnip into quarters through the stem, then cut each quarter crosswise into ¼-inch-thick slices.

In a large pot, combine the kabocha, turnip, dashi, carrot, onion, and mushrooms. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 4 to 6 minutes. Add the kale and cover the pot. Cook, covered, until the kale is wilted, 1 to 2 minutes. Remove the pot from the heat.

Place the miso in a small bowl. Ladle some hot dashi into the bowl and stir to completely dissolve the miso. Pour the dissolved miso into the soup and add more water or miso, as desired.

Serve immediately. The soup will keep in an airtight container in the refrigerator for up to overnight. To reheat, gently warm the soup in a pot over low heat, being careful not to boil the miso.