Vietnamese Kabocha Squash Soup

A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C).

Step: 2

Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile, soak noodles in cold water for 15 minutes.

Step: 3

Arrange kabocha squash on a baking pan. Add some water to the pan.

Step: 4

Roast in the preheated oven until tender, about 15 minutes.

Step: 5

Drain noodles and chop into small pieces. Mix noodles, diced shiitakes, turkey, fish sauce, and white pepper thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious.

Step: 6

Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls, or quenelles, using 2 hot, wet spoons. Drop meatballs into the boiling broth. Cook until they float, 10 to 30 seconds.

Step: 7

Peel skin off the squash if desired. Dice into 1 1/2-inch pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque, about 5 minutes more.

Step: 8

Taste and add more fish sauce if desired. Top with scallions, cilantro, and black pepper.

Per Serving: 411 calories; protein 25.7g; carbohydrates 69.7g; fat 5.5g; cholesterol 128.5mg; sodium 561.2mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.