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The ingredients needed to cook Kabocha squash with vegetarian shrimp soup:
- You need kabocha squash
- You need vegetarian shrimp (get at asian store)
- Provide ngo gai (get at asian store)
- You need cube of sup chay (vegetarian soup bullion)
Instructions to make Kabocha squash with vegetarian shrimp soup:
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
- 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.
- Dice vegetarian shrimp and add to boiling pot.
- Scoop out suds to keep broth clear.
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.
Kabocha Squash, soy sauce, Amazake, a, Stock from dried seaweed (konbu), sake, mirin. This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha squash I'm in love with kabocha squash these days! It's finally fall and it's getting cold enough where I can really enjoy warm soups again. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.
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