This soup is hearty with just a hint of miso, and a nice spicy kick as it goes down. I used this recipe, but didn't put nearly as much basil as it called for, and used water instead of the soy milk.
To accompany this pumpkin miso soup, I made a dish reminiscent of my childhood, stuffed cabbage rolls. Click here for the recipe. I used brown rice instead of white, and made my own tomato sauce from scratch. Next time, I want to double wrap the cabbage rolls (in two cabbage leaves instead of one) since I love cabbage so much.
