Pumpkin Miso Soup

Pumpkin Miso Soup
4 cups chicken stock, dashi stock or water
1/2 cup wakame seaweed
2 cups chopped cheese pumpkin, sugar pumpkin, or Japanese kabocha squash
1/2 cup shiitake mushrooms, thinly sliced (you can use fresh shiitakes or use rehydrated dried shiitakes)
1 egg, preferable organic and free-range
2-3 Tb. white or red miso (I like South River Brand Chickpea Miso)
2-4 Tb. coconut milk
1-2 tsp. Thai chili sauce

Directions:

Heat stock or water in a pot; add wakame, pumpkin, and shiitakes. Cook on low heat for about 15 minutes. Check to see that the pumpkin is cooked through and soft; if not, simmer 5-10 more minutes until it is soft. Crack the optional egg into the soup, cover the pot, allow the egg to poach in the hot liquid for several minutes. Check to see that the egg is cooked through and then turn the heat off. Because it is important not the boil the miso (boiling destroys the healthful enzymes), remove about 1/2 cup of the hot soup to a small bowl, and whisk the miso until it dissolves. Return the miso mixture to the soup pot and stir to combine, making sure not to break up the egg to much. Add the coconut milk and chili sauce, and mix well. Taste and add more of these, if desired. Serves 1-2.

Serving Suggestions:

Add thinly sliced fresh ginger and/or chopped baby bok choy or kale to the soup with the pumpkin; add shelled edamame (young green soybeans) before serving.