Mushroom Miso Soup with Butternut Squash Ravioli

You can whip up a great soup in 15 minutes with a few simple pantry and fridge/freezer ingredients, like this white miso soup with fresh mushrooms and frozen butternut squash ravioli. A sprinkle or two of green onions and you’re all set.

Mushroom Miso Soup with Butternut Squash** Ravioli – serves 3, generously

6 cups chicken, vegetable or dashi stock (6 cups water and 2 tsp dashi powder)
2 tbsp white or red miso paste
1 tsp dried wakame (seaweed), soaked in 1 cup cold or warm water, thinly sliced
5-6 sliced white button mushrooms
9 frozen butternut squash ravioli
1-2 stalks green onion, thinly sliced as garnish
salt and pepper to taste

** Use whatever kind of ravioli, tortellini or wontons you have available

Place the miso in a small bowl.

Bring the stock to a boil in a medium sized soup pot. Add the soaked seaweed and mushrooms to the pot. Season with about 1/4 tsp of salt and 1/4 tsp ground black pepper.

With a ladle, transfer about a cup of the hot liquid to the miso in the bowl and mix gently with a spoon or whisk to dissolve the miso.

Add the frozen ravioli to the remaining hot liquid in the soup pot, cover and cook for 5-6 minutes until the ravioli are tender.

Take the soup pot off the heat, and stir in the dissolved miso. Taste and adjust salt and pepper as needed.

Spoon a couple of cups of soup into each bowl and add 3 ravioli per person. Sprinkle green onion over the top and serve.

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