Miso Soup with Butternut Squas

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Butternut squash		1/2
Onion		1/4
Bacon rasher		1
Hot water		600ml
Dashi stock granules or fish stock cube		1/2 tsp
Miso (red or mixed)		40g
Wakame seaweed		1 heaped tbsp
Vegetable oil		1/2 tsp
Sesame seeds		as required

Method

Prep

5min

Cook

10min

Cut the butternut squash in half and remove the seeds. Peel and chop roughly. Cut the bacon into rough pieces and slice the onion.

Put the vegetable oil in a pan and fry the bacon and onions on medium heat. Add the butternut squash and fry for 1 minute.

Add the hot water and cook for 5-6 minutes on high heat. When butternut squash is soft, turn the heat down to low and add the miso dissolved in a bit of water.

Add the rehydrated wakame seaweed and turn the heat off. Serve in a bowl or soup dish and sprinkle with the sesame seeds.

Tips & Note

Butternut squash collapses if cooked too much, so boil it for just 5 or 6 minutes. If you slice it thinly, it will cook a bit faster, but it might also disappear a bit faster!

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