This Comforting Soup Nourishes Your Gut, Steadies Sugar Levels, and Lowers your Cholesterol 這道暖胃的湯可以滋養腸道, 穩定血糖, 以及降低膽固醇 
Ingredients (3 servings):
- 1 cup kabocha squash (scrubbed clean, dirt removed)
- 1/2 cup onion, chopped
- 1/2 cup scallion, chopped
- 1/2 cup kelp seaweed, soaked and chopped
- 1 cup organic firm tofu, cubed
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 3 tbs organic low-sodium miso paste
- 1 tsp salt (or to taste)
- Optional: water or vegetable broth for desired soup consistency
Directions:
1. Scrub the kabocha squash clean to remove any dirt. Peel and cube it. Chop the onion and scallions. Soak and chop the kelp seaweed. Cube the tofu and mince the garlic.
2. In a medium pot, heat 2 tsp of sesame oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant.
3. Add the kabocha squash and continue sautéing for another 2–3 minutes.
4. Pour in 3 cups of water or vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes, or until the squash is tender.
5. Gently stir in the cubed tofu and chopped kelp seaweed. Simmer for another 2–3 minutes.
6. Turn off the heat. Dissolve 3 tablespoons of miso paste in a small amount of warm broth, then stir it into the soup. Add salt to taste.
7. Sprinkle chopped scallions on top and serve hot.
—
材料 (3份):
- 1 杯南瓜 (擦洗乾淨, 去除污垢)
- 1/2 杯洋蔥, 切碎
- 1/2 杯蔥, 切碎
- 1/2 杯海帶, 浸泡後切碎
- 1 杯有機老豆腐, 切塊
- 2 茶匙芝麻油
- 2 瓣大蒜, 切碎
- 3 湯匙有機低鈉味噌
- 1 茶匙鹽 (或適量)
- 可選: 水或蔬菜高湯, 以達到理想的濃稠度
做法：
1. 將南瓜擦洗乾淨, 去除所有污垢, 切塊。洋蔥和蔥切碎。海帶浸泡後切碎。豆腐切塊, 大蒜切碎。
2. 在中等大小的鍋子中, 以中火加熱2茶匙芝麻油。放入洋蔥和蒜, 翻炒2-3分鐘，直到香味散發。
3. 加入南瓜, 繼續翻炒2-3分鐘。
4. 倒入3杯水或蔬菜高湯。小火煮沸, 然後轉小火慢燉10-12分鐘, 或直到南瓜變軟。
5. 輕輕拌入豆腐塊和海帶碎。再慢燉2-3分鐘。
6. 關火, 將3湯匙味噌醬溶於少量溫熱的高湯中, 攪拌均勻, 依口味加鹽。
7. 撒上蔥花, 趁熱享用。