Miso Soup with Pumpkin, Carrot and Corn

Ingredients (Serves 2-3 pax)

• 1.2L water
• 1–2 dashi packs (depending on how rich you like the stock)
• 1 corn, cut into chunks
• ½ mini pumpkin, cut into wedges
• 1 carrot, sliced
• 1 onion, quartered
• Miso paste, to taste (start with 2 tbsp and adjust)

Instructions

1. In a pot, bring 1.2L water to a boil. Add the dashi pack(s) and simmer for 3 minutes to make the stock. Remove the pack.
2. Add corn, pumpkin, carrot, and onion. Simmer until the vegetables are tender and sweet, about 15–20 minutes.
3. Turn off the heat. Stir on the miso paste. (Do not boil after adding miso, to preserve its flavor.)