【Vegan Pumpkin Soup】
Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food.
I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel.
Today’s weekend Shojin cuisine is 【Vegan Pumpkin Soup】.
I think this recipe will come in handy in the coming season when there are many parties such as Halloween, Thanksgiving Day, and Holidays.
This soup is gluten-free vegan.
In addition, I don’t use pungent vegetables.
This is because onions, garlic, green onions, garlic chives, and scallions are prohibited in Shojin cuisine.
The most important point in making this soup delicious is the cooking method called
[steamed stir fry].
Vegetables are mostly made of water.
The deliciousness will not come out unless this water is evaporated to some extent.
The true value of vegetables is not on the surface.
Therefore, if you cook it in water without doing this work, it will not be delicious.
It is necessary to apply some pressure to draw out the water in the vegetables.
This cooking method is so versatile that you can use it for all stewed dishes and soups.
As a test, try incorporating this method into the stews and soups you usually make.
It will be very delicious, so I’m sure you will be surprised.
Please see this video for details.
If you want to copy out the recipe, look at the bottom.
This soup is seasoned only with Shio Koji.
By adding Shio Koji, you can make a really delicious soup without relying on onions or garlic, let alone animal soup stock.
I hope that many people will know the wonderfulness of Koji mold, which makes cooking delicious.
I will continue to introduce Japanese fermented foods on my channel.
We will tell you what kind of good work fermented foods have on our bodys and vegetable dishes using fermented foods.
Please enjoy may recipe！！
Vegan Pumpkin Soup
Ingredients
- Net500 g Butternut squash （skinand seeds removed)
- 400 ml Coconut milk
- 300 ml Water
- 2 tbsp Olive oil
- 1 tbsp Shio Koji
- 1~2 tbsp Amazake（if you have） if you have
Instructions
- Wash the butternut squash, pat dry, and cut it in half.
- Cut it in half vertically and remove the seeds. The pulp around the seeds is sweet and delicious, so try to leave it asmuch as possible.
- Cut the pumpkin into 1 cm width.
- Cut the pumpkin in half to a thickness of 5mm. Cutto a size of about 3 cm.
- Put olive oil and pumpkin in a pan and stir with aspatula.
- Cover and light the fire. The heat is 80% high.
- Cook until just before browning, open the lid, stir with a spatula, andcover again. Repeat this process about 6 times. This is called [steam-stir-fry].
- It will be easy to burn from the middle of the cooking, so please reducethe heat to about 30%.
- Be sure toreturn the water droplets on the back of the lid to the pot.
- When the chopsticks pass smoothly, add water andsimmer over high heat.
- When about half of the water you put in hasevaporated, add coconut milk.
- Add Shio Koji.
- If you have Amazake on hand, add it to make it tastier and have gentle sweetness.
- It's done.
- If you want a creamy soup, smooth it with ablender.
- Finished. Add coconut milk if you like.