Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gpeeled kabocha squash or butternut squash, cut into 2.5 cm cubes
- 250 gyardlong beans, cut into 5 cm pieces
- 400 gfirm tofu, drained and cubed
- 400 mlunsweetened coconut milk
- 250 mlwater
- 150 gonion, sliced
- 4 clovegarlic, minced
- 15 gfresh ginger, thinly sliced
- 1 tbspneutral oil
- 1 ½ tbspgluten-free tamari
- ¼ tspground black pepper
Make it
- Warm the oil in a wide saucepan over medium heat. Cook onion for 4 minutes, then add garlic and ginger for 1 minute until fragrant.
- Add squash, coconut milk and water. Bring to a gentle simmer, cover loosely and cook over medium-low for 10–12 minutes until the squash is beginning to soften.
- Add long beans, tofu, tamari and black pepper. Simmer uncovered for 7–9 minutes, until the beans are tender and the squash can be pierced easily without every cube falling apart.
- Gently press two or three squash pieces into the broth to thicken it slightly. Divide among four bowls and serve hot.
Ingredients, recipe context & sources
Ingredient flags: Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.