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]
1 leek, sliced, white and green parts separated
3 small tomatoes, chopped
1 tablespoon oil
Salt to taste
1 kabocha, peeled, seeded, and chopped
1 tablespoon Chinese rice wine
Boiling water
1 teaspoon toasted sesame oil
1
Heat a wok, then add oil and salt, then the white part of the leek.
2
Stir briefly, then add tomatoes and stir 1 minute.
3
Add the kabocha , stir briefly and then add rice wine and boiling water to cover the mixture.
4
Lower heat to a slow boil. Watch for the kabocha to start changing color, about 10 minutes.
5
Stir in the green part of the leek, adjust the flavors with the salt and rice wine. Add more water if necessary.
6
Boil for another 5 minutes.
7
Finish with a toss of the toasted sesame oil and serve.
CategorySoups
Ingredients
1 leek, sliced, white and green parts separated
3 small tomatoes, chopped
1 tablespoon oil
Salt to taste
1 kabocha, peeled, seeded, and chopped
1 tablespoon Chinese rice wine
Boiling water
1 teaspoon toasted sesame oil
