Fall has been slow to arrive in Los Angeles, but that didn’t stop me from making this milky miso soup. The salty miso, sweet kabocha, and creamy broth were nothing but a recipe for comfort. I liked it so much I might switch to making milk misoshiru in the fall and winter months, and back to the traditional misoshiru for the spring and summer. Like most dishes of this nature, day 2 was even better.
The dried anchovies are used to make the stock and taken out of the soup once it comes to a boil. I found out later that I was supposed to tear off the head and stomach before adding the anchovies to the pot because they turn the broth bitter. I didn’t mind, but next time I’ll have to give it a try.
Milk Misoshiru with Kabocha
Adapted from ãょã†ã®ãŠæ–™ç† 2008å¹´10月å·
Makes 4 servings
5.5 oz kabocha, cut into bite-sized pieces
1/2 sheet abura age
2 inches kombu
0.35 oz dried anchovy
1 1/4 cups milk
2 1/2 Tbsp. miso
Fill a medium pot with 1 3/4 cups of water, the kombu, and anchovy and set aside for 30 minutes.
Meanwhile, place the abura age in a bowl and pour some boiling water over it. This will help rid the flavor of excess oil in the abura age. Let it sit for a few minutes and—very carefully—squeeze lightly, then cut into 1/4 inch slices crosswise.
Put the pot of water over medium heat and once it begins to boil, remove the kombu. Add the kabocha in the pot and boil until it’s cooked. With a slotted spoon remove the anchovies and add the abura age.
In a separate pan, heat the milk and set aside. In the medium pot, dissolve the miso and add the warm milk. Be sure to taste the level of miso since salt levels vary. Once incorporated, it’s ready to serve.
