KABOCHA SQUASH SOUP with tofu croutons

This soup is a family favourite. It’s hard to believe something so rich and creamy uses only Japanese ingredients. The addition of the tofu croutons adds a welcome crunch. You can serve this soup either hot or chilled – both are exquisite.

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Step 1

To prepare the squash, slice down the middle into halves and then

Step 2

scoop the seeds out with a spoon. Wrap each squash half in clingfilm

Step 3

and cook in the microwave for 2–3 minutes on a high heat (800 watts).

Step 4

Alternatively, steam for 6–8 minutes, or until slightly softened. Peel

Step 5

roughly (there is no need to peel off all of the skin) and then cut into

Step 6

large chunks.

Step 7

Heat the stock in a large pan over a medium-high heat and bring

Step 8

to the boil. Add the squash to the pan and bring back to the boil. Stir

Step 9

in the mirin, soy sauce and ½ teaspoon of salt and then turn the heat

Step 10

down to medium-low. Simmer for 8–10 minutes, or until the squash

Step 11

is just cooked. To test, insert a skewer into the squash and if it goes in

Step 12

smoothly without any resistance, it is cooked. Take off the heat and

Step 13

allow to cool in the broth.

Step 14

Meanwhile, make the tofu croutons. Cut the tofu into 1.5cm cubes

Step 15

and pat dry with kitchen paper, dabbing as gently as possible so as

Step 16

not to break up the tofu.

Step 17

Heat the oil in a small saucepan to 170°C. Mix the cornflour and

Step 18

shichimi pepper on a plate and season with salt. Dust each tofu cube in

Step 19

the seasoned cornflour. Carefully drop into the hot oil and deep-fry for

Step 20

2–3 minutes, or until light golden all over. Remove with a slotted spoon

Step 21

and drain on kitchen paper.

Step 22

Transfer the squash and broth to a food processor or blender. Add the

Step 23

almond milk and blitz until you have a smooth and silky consistency. If

Step 24

the mixture seems too stiff, add more milk to loosen.

Step 25

Reheat the soup gently if serving warm, then divide between individual

Step 26

soup bowls and arrange the tofu croutons in the centre of each bowl.

Step 27

Garnish with the pea shoots and serve