My mom brought me a kabocha pumpkin and cooked it with pork and that was unforgettably mouth watering. But, I wanted to craft vegan soups, so instead of pork I used a hearty vegetarian broth made from kombu and added azuki beans for protein.
- 16 oz. adzuki beans (dried)
- 6 oz. of ginger, washed, peeled, and crushed
- 1 oz. kombu seaweed
- 6 lbs kabocha squash
- 1 lb yellow onion, diced
- 2 tbsp canola oil
- 6 quarts of water
- 1/2 cup of red miso
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Soak the azuki beans overnight. Drain then set aside.
- Preheat the oven to 400F. In a pot, sweat the onions in canola. Give it a stir and put the lid on the pot to sweat the onions for a few minutes.
- Add the ginger, kombu and water. Bring it to a boil. Simmer for at least an hour then remove the kombu.
- Meanwhile, wash the kabocha, remove the seeds, and chop it up (leave the skin on). This takes a strong cleaver-like knife and no bashfulness about making slamming noises. Chop pieces smaller than 2"x2". Discard any rough and blemished parts. Put the pieces on a baking sheet and put it in the oven for 30 minutes.
- Add beans to the broth and simmer for 20 minutes. Add the kabocha to the soup and simmer for 15-25 minutes or until beans and kabocha are tender.
- Now it's time to add a salty flavor to the soup. Turn off heat. Whisk miso with 2 cups of broth to dissolve it more evenly into the broth. Add soy sauce and sesame oil to taste.
- You're almost done. Just remove the ginger when serving.