Recipe: Tasty Kabocha squash with vegetarian shrimp soup

Kabocha squash with vegetarian shrimp soup. Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier.. The thinner the faster it cooks if you are in a hurry. Kabocha has a dull-finished deep green skin (it's edible!) and really bright yellow-orange color flesh on the inside.

Kabocha squash with vegetarian shrimp soup For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat. Cut top off kabocha squash like a lid; reserve. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter. You can have Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kabocha squash with vegetarian shrimp soup

  1. You need 1 of kabocha squash.
  2. It’s 1 packages of vegetarian shrimp (get at asian store).
  3. It’s 1 packages of ngo gai (get at asian store).
  4. Prepare 1 of cube of sup chay (vegetarian soup bullion).

It is revered for its nutrient-rich flesh and mildly sweet flavor. In Japanese cuisine , kabocha is a very traditional ingredient that often appears in everyday family meals and is used in a variety of dishes. Kabocha squash with vegetarian shrimp soup Ai. The key ingredient is cinnamon which gives it a unique flavor.

Kabocha squash with vegetarian shrimp soup step by step

  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high…
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
  3. Dice vegetarian shrimp and add to boiling pot..
  4. Scoop out suds to keep broth clear..
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
  6. .

TXS's Style Kabocha and Kale Baked. I present to you this delicious Kabocha Squash Soup. Full of nutrients, vitamins, and much love. Kabocha is a type of winter squash. It is a staple in Japanese cuisine.