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Kabocha squash with vegetarian shrimp soup
Kabocha squash with vegetarian shrimp soup

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We hope you got insight from reading it, now let’s go back to kabocha squash with vegetarian shrimp soup recipe. You can have kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Kabocha squash with vegetarian shrimp soup:
  1. Use 1 kabocha squash
  2. You need 1 packages vegetarian shrimp (get at asian store)
  3. Get 1 packages ngo gai (get at asian store)
  4. You need 1 cube of sup chay (vegetarian soup bullion)
Steps to make Kabocha squash with vegetarian shrimp soup:
  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
  3. Dice vegetarian shrimp and add to boiling pot.
  4. Scoop out suds to keep broth clear.
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

Kabocha Squash, soy sauce, Amazake, a, Stock from dried seaweed (konbu), sake, mirin. This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha squash I'm in love with kabocha squash these days! It's finally fall and it's getting cold enough where I can really enjoy warm soups again. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.

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