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The ingredients needed to cook Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
- Provide 1 thumb's worth Ginger (finely chopped)
- Provide 1 piece Garlic (grated or minced)
- Provide 1 Bay leaf
- Provide 1/2 Onion (cut into wedges)
- Provide 1 sheet Kombu (5 x 5 cm square)
- Use 6 cm Carrot (diced into 1 cm cubes)
- Prepare 5 cm Daikon radish (diced into 1 cm cubes)
- Prepare 2 small Potatoes (diced into 1 cm cubes)
- Prepare 3 tbsp Japanese barnyard millet (rinsed through a tea strainer)
- Take 3 cm to 4 cm Lotus root (diced into 1 cm cubes)
- You need 2 leaves Cabbage
- Prepare 1/4 Kabocha squash (cut as shown in the photo)
- You need 1 enough to cover the vegetables Water
- Provide 100 ml to 200 ml ○Soy milk (adjust to preference)
- Use 1 tsp ○White miso
- Take 1 tsp ○Vegetable soup stock (optional)
- Take 1/2 tsp ○Salt
- You need 1 ○White and black pepper, as needed
- Provide 1 Curry powder (to make curry for kids), to taste
Instructions to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
- Put all the vegetables in a pot in the order listed.
- Cut the kabocha squash into big pieces and layer them on top of the vegetables. (Since the kabocha squash can be used for other dishes, I steam more than necessary. With this size, I can adjust how the kabocha squash are cooked through.)
- After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat. Reduce to low heat after it comes to a boil and let sit for 15-20 minutes.
- When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ○ ingredients and warm it up. (Make sure not to bring it to a boil, since the soy milk will become clumpy!)
- Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
- In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage. (I steamed the excess kabocha squash to use for a dessert dish.)
- Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
- Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!
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