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Kabocha squash with vegetarian shrimp soup

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We hope you got benefit from reading it, now let’s go back to kabocha squash with vegetarian shrimp soup recipe. You can have kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Kabocha squash with vegetarian shrimp soup:
  1. Prepare kabocha squash
  2. Prepare vegetarian shrimp (get at asian store)
  3. You need ngo gai (get at asian store)
  4. Use cube of sup chay (vegetarian soup bullion)
Instructions to make Kabocha squash with vegetarian shrimp soup:
  1. In medium pot, fill 1⁄2 full of water, add 1 vegetarian soup buillion, boil on high..
  2. 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.
  3. Dice vegetarian shrimp and add to boiling pot.
  4. Scoop out suds to keep broth clear.
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

What makes an even better soup than ordinary pumpkin? Kabocha squash, or Japanese pumpkin, does. You may have even seen it at farmers. Creamy Butternut Squash and Apple Soup Recipe. Kabocha squash + chestnut soup is creamy, vegan, and healthy.

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