Miso Squash Soup With Sesame Ginger Apples Recipe

Ingredients

• 1 1/2 quarts plus 2 cups water, divided, plus more as needed
• 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note)
• 1/2 ounce grated bonito flakes (about 3 cups; see note)
• 1 tablespoon plus 1 teaspoon vegetable oil, divided
• 1 leek, white and light green parts only, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 medium cloves garlic, sliced
• 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
• 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
• 2 tablespoons white or red miso paste
• 1 tablespoon fresh juice from 1 lemon
• 1 teaspoon kosher salt, plus more as needed
• Pinch sugar, if needed
• 1 large crisp apple, such as Fuji, peeled, cored, and diced
• 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• Shichimi togarashi, optional (see note)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag