Two More Soups From Japan 🌞

Last edited Wed Sep 3, 2025, 03:51 PM - Edit history (2)

Pumpkin Soup with Mochi Dumplings



Use butternut or kabocha squash to give a rich, sweet
flavor. With tender kernels of sweet corn and chewy mochi
dumplings, this soup is a resplendent meal in itself.

Serves: 2

Preparation Time: 35 minutes

1 strip bacon
½ cup (80 g) glutinous rice flour (mochiko)
¼ cup (65 ml) water
1¼ cups (300 ml) dashi stock
1 cup (200 g) cubed and peeled butternut or kabocha squash
(if using kabocha, no need to peel)
4 tablespoons canned sweet corn, drained
2 teaspoons miso
¾ cup (185 ml) milk
Black pepper, to taste

1 Quarter the bacon crosswise.

2 Bring a large pot of water to a boil. Meanwhile, combine the
glutinous rice flour and water in a bowl and knead to make
a soft dough. Tear off bite-sized pieces of the dough, shape each
one into a ball and press the center of each ball with your thumb
to make a flat disc. Cook the dumplings in the boiling water until
they rise to the surface. Drain and set aside.

3 Bring the dashi and squash to a boil in a separate covered
pot. Add the bacon and sweet corn, reduce heat to low and
simmer for 15 to 20 minutes. Thin the miso with some of the
broth from the pot, and then stir it in along with the milk and
black pepper. Let the pot return to a gentle boil and add the
mochi dumplings.

Note:

Hearty and filling ingredients
Butternut or kabocha squash and mochi
dumplings make a very satisfying soup. Milk
enriches the soup and mellows out the flavor.

from "Japanese Soups"
https://www.goodreads.com/book/show/57014973-japanese-soups

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Mushroom Soup



Low-calorie and fiber-rich mushrooms are front and center in this
soup. The lime slices contain citric acid to help fight fatigue while
adding refreshing acidity

Serves: 2

Preparation Time: 15 minutes

3 shiitake mushrooms, fresh or reconstituted
Handful shimeji or other mushrooms, about 1½ oz (40 g)
4 sprigs of flat-leaf parsley
1¾ cups (425 ml) water
1 tablespoon sake
1 teaspoon soy sauce
1∕3 teaspoon salt
2 lime slices

1 Discard the stems of the shiitake mushrooms and
cut the caps into wedges. Cut off the base of the
mushrooms and pull them apart into smaller clumps.
Chop the parsley into 1-inch (2.5 cm) pieces.

2 Bring the water, sake, shiitake and mushrooms to a
boil in a pot over medium heat. Reduce heat to low
and simmer for 7 to 8 minutes.

3 Season with the soy sauce and salt, then add the
parsley and cook for one minute. Serve with a slice
of lime alongside

From "Japanese Soups"
https://www.goodreads.com/book/show/57014973-japanese-soups

Nomimasu!!! (drink up)