Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha squash with vegetarian shrimp soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kabocha squash with vegetarian shrimp soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Kabocha squash with vegetarian shrimp soup is something which I have loved my whole life. They are fine and they look fantastic.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kabocha squash with vegetarian shrimp soup:
- Make ready 1 kabocha squash
- Prepare 1 packages vegetarian shrimp (get at asian store)
- Make ready 1 packages ngo gai (get at asian store)
- Get 1 cube of sup chay (vegetarian soup bullion)
Dice vegetarian shrimp and add to boiling pot. Scoop out suds to keep broth clear. Kabocha squash with vegetarian shrimp soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.
Steps to make Kabocha squash with vegetarian shrimp soup:
- In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
- 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.
- Dice vegetarian shrimp and add to boiling pot.
- Scoop out suds to keep broth clear.
- Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.
Kabocha squash with vegetarian shrimp soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. The thing about kabocha is that there is no better squash with which to make soup. I also use either veggie broth or homemade shrimp broth. Delicious Kabocha Soup with just a few simple ingredients.
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