KABOCHA TOMATO SOUP
Winter squash or Kabocha helps to resolve phlegm, strengthen Qi and supports healthy Stomach/Spleen function making it a perfect immunity boosting soup.
[cooked-sharing]
Heat a wok, then add oil and salt, then the white part of the leek.
Stir briefly, then add tomatoes and stir 1 minute.
Add the kabocha , stir briefly and then add rice wine and boiling water to cover the mixture.
Lower heat to a slow boil. Watch for the kabocha to start changing color, about 10 minutes.
Stir in the green part of the leek, adjust the flavors with the salt and rice wine. Add more water if necessary.
Boil for another 5 minutes.
Finish with a toss of the toasted sesame oil and serve.
Ingredients
Directions
Heat a wok, then add oil and salt, then the white part of the leek.
Stir briefly, then add tomatoes and stir 1 minute.
Add the kabocha , stir briefly and then add rice wine and boiling water to cover the mixture.
Lower heat to a slow boil. Watch for the kabocha to start changing color, about 10 minutes.
Stir in the green part of the leek, adjust the flavors with the salt and rice wine. Add more water if necessary.
Boil for another 5 minutes.
Finish with a toss of the toasted sesame oil and serve.
