01/26/2026
Recipe:
Ingredients (3–4 servings):
• 2 cups butternut squash, cubed
• 3–4 shiitake mushrooms, sliced (fresh or soaked dried)
• 1–2 cloves garlic, minced
• 1–1½ tbsp miso paste (white or mellow)
• 5 cups water or light veggie broth
• 1 handful dried vermicelli
• Chopped scallions and cilantro, to taste
• Black sesame seeds, to sprinkle
Instructions:
- Add squash, shiitake, and garlic to a pot with water or broth.
- Bring to a boil, then simmer 20–25 minutes until squash is tender.
- Add vermicelli and gently simmer for 5 minutes.
- Turn heat to low. Dissolve miso in a small ladle of soup, then stir back into the pot. Do not boil after adding miso.
- Serve topped with scallions, cilantro, and black sesame seeds.
