Butternut Squash & Tofu Soup

A flavoursome Japanese-inspired dish which takes just 30 minutes


17 Mar 2014
Yield
4
Cooking time
20 mins
Preparation time
10 mins

Ingredients

  • 1kg (2lb) butternut squash, peeled and cut into 2cm (¾in) cubes
  • 2 x 10g (¼ oz) sachets instant dashi stock powder
  • 3 tbsp soy sauce
  • 2tbsp mirin (rice wine)
  • 100g (3½ oz) silken firm tofu, cut into 2cm (¾in) cubes
  • 200g (6½ oz) mixed mushrooms, such as chesnut, shimeji and shiitake, sliced if large
  • 75g (2½ oz) baby spinach leaves
  • Sesame oil, to serve
  • Toasted sesame seeds, to serve

Method

  1. Bring 1½l (48 fl oz) lightly salted water to the boil and cook the butternut squash for 8-10 mins, or until just tender. Stir in the dashi powder, soy sauce and mirin.
  2. Add the tofu and simmer for 5 mins. Add the mushrooms and the spinach, and cook until wilted. Remove from the heat.
  3. Serve in bowls with a dash of sesame oil and a sprinkling of toasted sesame seeds.