cook

3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 kabocha pumkin, peeled and sliced thinly, 1/4 inch thick bite size pieces

1/2 of tofu, soft or firm.

1/4 green pepper, chopped

1/2  negi, sliced thinly or 1 scallion sliced thinly

Bring the Dashi and the kabocha to a boil in a medium saucepan, then reduce the heat to maintain a simmer until kabocha is tender and can be mashed into a puree. You should be able to mash the pumkin with a fork.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the tofu and green pepper, and simmer 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with negi.  Serve immediately.