Kabocha Miso Soup | Asian Inspirations

Ingredients

• ½ kabocha (cut into 3cm chunks, skin on)
• 1 tbsp dashi (dissolved in 3 cups of water)
• ¼ brown onion (diced)
• 400gm silken tofu (cut into 3cm cubes)
• 1 handful dried wakame seaweed (soaked in cold water)
• 3 tbsp white miso paste
• 1 spring onion (thinly sliced, optional as garnish)