- 35 mins
Ingredients
- 2 tablespoons olive oil
- 1 small onion, cut into 1/4-inch dice
- 1 cup chopped parsley
- 12 shiitake mushrooms, trimmed and sliced thin
- 4 medium turnips, cut into 1-inch cubes
- 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 pound pumpkin, peeled, seeded and cut into 1-inch cubes
- 6 cups water
- Pinch salt
- 5 cups watercress
- 1 1/2 tablespoon red miso
- 3/4 tablespoon white miso
- 1 1/2 teaspoons Shaoxing wine or sake
- 3/4 teaspoon mirin
- 1/4 cup pecans, finely ground, plus 1 cup pecans, toasted and roughly chopped
- 1 tablespoon sesame seeds, toasted
- 9 boiled chestnuts, peeled and roughly chopped
- 2 tablespoons pickled ginger
Preparation
Step 1
1. In a stock pot, heat oil over medium heat. Once hot, add onions, parsley and mushrooms. Gently sauté until onions are translucent, about 3 minutes.
2. Stir in cubed vegetables and add 6 cups water or enough to cover vegetables by 1 inch. Season with salt, cover, increase heat to high and boil 5 minutes. Reduce heat to medium-high and simmer until vegetables are tender, 15 minutes. Uncover, add watercress and cook until just wilted, about 1 minute more.
3. Meanwhile, place red and white misos in a small bowl. Mix in wine, mirin and ground pecans until well-combined. Mixture should resemble loose peanut butter.
4. Stir 1 cup broth from soup pot into bowl containing miso mixture. Pour broth-miso mixture into soup pot and stir to combine. Season with salt to taste.
5. To serve, ladle soup into bowls and garnish with sesame seeds, chopped pecans, chestnuts and ginger.