Winter squash or Kabocha helps to resolve phlegm, strengthen Qi and supports healthy Stomach/Spleen function making it a perfect immunity boosting soup.

Yields1 Serving
 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.

Category, Cooking Method

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

Directions

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.

KABOCHA TOMATO SOUP

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