Makombu-Squash Soup

Makombu-Squash Soup

Makombu Squash Soup
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo.André Baranowski

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. The intense, deeply satisfying flavor of the dish comes from its base of dashi, a kelp stock that ranges in taste from mildly saline to sweetly vegetal and has the unique ability to enhance the natural flavor of anything simmered in it. This recipe first appeared in our October 2014 issue with the story Spectacular Seaweed.