Squash and Mushroom Miso Soup
Ingredients
- 1 1/2 ounces kombu , gently wiped clean and cut into six pieces
- 1 1/4 cups bonito flakes ( .25 ounces )
- 1/4 cup white miso paste
- 1 pound kabocha squash , peeled and cut into bite-size (about 1 inch) pieces ( 2 1/2 cups )
- 5 ounces enoki or beech mushrooms, removed from foot and separated into bite-size pieces
- 3 tablespoons shredded dried wakame ( 0.1 ounces )
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