Made with pumpkin, onion and garlic.
Japanese simply call it Kabocha (南瓜、かぼちゃ、カボチャ) and the word kabocha refers to all kinds of pumpkins in Japan.
In Australia and New Zealand, kabocha is commonly called Japanese pumpkin and here in North America, we refer to it as Kabocha Squash or.
Bahan Membuat pumpkin misou soup (かぼちゃ味噌スープ)
- 1/4 pumpkin ukuran sedang potong dadu.
- 1/2 kg jamur shimeji.
- 1/4 buah bawang bombay potong memanjang.
- 3 gelas air putih.
- secukupnya penyedap rasa ( sy pakai penyedap jamur).
- 2 sdm misou pasta.
- 1 batang daun bwng rajang.
- 3 tahu coklat kopong/age toufu (bs d ganti tahu putih).
Langkah Memasak pumpkin misou soup (かぼちゃ味噌スープ)
- masukkan air，bwng bombay & pumpkin dlm panci rebus.
- masukkan penyedap rasa & jamur shimeji，tutup panci (api sedang).
- tambahkan misou，tahu & daun bwng，diamkan 10 detik angkat sajikan hangat2 👍.
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