New This Month


Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer

Source: The Martha Stewart Show, January 2010



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How would you rate this recipe?
  • CuriousFoodie
    7 JAN, 2013
    Ever since I discovered kabocha squash, I have been looking for healthy ways to incorporate it. This soup is amazing: hearty but on a light side, the mushroom broth and kombu hit the umami spot, and the wonderful mix of veggies is very satisfying. Whenever I don't have taro on hand, I just use potatoes. I substitute napa cabbage with regular white or savoy cabbage. In a pinch, I use any mushrooms, like oyster, cremini, etc. The dish still comes out great. Do give it a try.

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