winter squash soup with pomegranate

Coming Tuesday will be the last day of 2007 green market in my neighborhood...it kind of sad...
because I have no choice eating "conventional organic vegetables" for next 6 months. less excited, isn't it?
Today's soup made from a huge winter squash(at the green market it was divided to several mass for sale)has very bright orange inside. I asked what kind of squash..? and the farmer yelled " Fairy tale, Cinderella ride." ! ?




1 pound fairytale squash pealed, discarded seeds, cut into large chunks, and put them in a large pot. Add 1cup dasi* and 2 cups water. Add 1 tablespoon finely chopped ginger. Bring to a boil,reduce heat, cover, simmer for 10-15 minutes or become squash become tender. Mix soup with wooden spoon to break up squash (it's easy to break up). Season: 1/2 to 1teaspoon shouyu, 1 to 2teaspoons sea salt, 1 to 2 teaspoons mirin, to adjust the taste. Serve hot with garnish with pomegranate seeds.


















* dasi
Dasi means soup stock made from kombu and bonito flakes, and essential ingredients for our Japanese cooking e.g. miso soup, sobanoodle soup cooking vegetables, etc.
I make vegan dasi using kombu and dried shiitake. Just cover with water for minimums 5hours to overnight ( longer soaking time make stronger dasi).


500 milliliters water
5 inches kombu
2-4 dried shiitake ( depend on the size of shiitake or your preference. shiitake releases a strong flavor when it soaked in the water)

Put them in the glass jar with lid and put in the refrigerator when soak overnight.
can keep in the refrigerator for 3-4 days. Dasi could be diluted or using straight depends on your recipe. Save soaked shiitake and kombu for another dishes.