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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3690 kcal 184 %
- Fat 69 g 106 %
- Saturated 2 g 12 %
- Carbs 693 g 231 %
- Fiber 37 g 146 %
- Protein 81 g 161 %
- Cholesterol 0 mg 0 %
- Sodium 3464 mg 144 %
- Calcium 414 mg 41 %
- Magnesium 1367 mg 325 %
- Potassium 2539 mg 54 %
- Iron 89 mg 494 %
- Zinc 36 mg 327 %
- Phosphorus 2225 mg 318 %
- Vitamin A 969 µg 108 %
- Vitamin C 32 mg 35 %
- Thiamin (B1) 3 mg 248 %
- Riboflavin (B2) 1 mg 87 %
- Niacin (B3) 293 mg 1834 %
- Vitamin B6 1 mg 58 %
- Folate equivalent (total) 118 µg 29 %
- Vitamin B12 0 µg 5 %
- Vitamin D 0 µg 0 %
- Vitamin E 6 mg 42 %
- Vitamin K 95 µg 79 %
Miso-Squash Soup With Sesame-Ginger Apples Recipe
Ingredients
- 1 1/2 quarts plus 2 cups water, divided, plus more as needed
- 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note above)
- 1/2 ounce grated bonito flakes (about 3 cups; see note above)
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1 leek, white and light green parts only, diced (about 1 1/2 cups)
- 2 medium carrots, diced (about 1 cup)
- 2 medium cloves garlic, sliced
- 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
- 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
- 2 tablespoons white or red miso paste
- 1 tablespoon fresh juice from 1 lemon
- 1 teaspoon kosher salt, plus more as needed
- Pinch sugar, if needed
- 1 large crisp apple, such as Fuji, peeled, cored, and diced
- 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- Shichimi togarashi, optional (see note above)
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