Recipe of Favorite Kabocha squash with vegetarian shrimp soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kabocha squash with vegetarian shrimp soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The thinner the faster it cooks if you are in a hurry. Kabocha squash with vegetarian shrimp soup. This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Kabocha squash with vegetarian shrimp soup is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Kabocha squash with vegetarian shrimp soup is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha squash with vegetarian shrimp soup:

1. Prepare 1 kabocha squash
2. Make ready 1 packages vegetarian shrimp (get at asian store)
3. Prepare 1 packages ngo gai (get at asian store)
4. Make ready 1 cube of sup chay (vegetarian soup bullion)

Vietnamese kabocha squash and shrimp soup is one of my favorite squash soups because it can be enjoyed even without removing the skin. Kabocha squash with vegetarian shrimp soup. This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Steps to make Kabocha squash with vegetarian shrimp soup:

1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
3. Dice vegetarian shrimp and add to boiling pot.
4. Scoop out suds to keep broth clear.
5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Delicious Kabocha Squash Soup with just a few simple ingredients. For the kabocha squash soup, scrape the flesh of the squash into a medium-sized sauce pan over medium heat.

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