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Kabocha squash with vegetarian shrimp soup
Kabocha squash with vegetarian shrimp soup

Before you jump to Kabocha squash with vegetarian shrimp soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most likely choose lots of food items out of habit. For instance, have you ever checked how much sugar and salt are in your breakfast cereal? One nutritious option that can give you a great start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.

Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to kabocha squash with vegetarian shrimp soup recipe. To make kabocha squash with vegetarian shrimp soup you need 4 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Kabocha squash with vegetarian shrimp soup:
  1. Get kabocha squash
  2. Prepare vegetarian shrimp (get at asian store)
  3. Take ngo gai (get at asian store)
  4. You need cube of sup chay (vegetarian soup bullion)
Steps to make Kabocha squash with vegetarian shrimp soup:
  1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..
  2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.
  3. Dice vegetarian shrimp and add to boiling pot.
  4. Scoop out suds to keep broth clear.
  5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.

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