A healing miso soup made hearty with chunks of nutty Kabocha squash and bright with fresh ginger.
Use any squash you want. If you don't have squash feel free to use carrots.
Pour your broth (or water) into a medium pot with your cubed squash, ginger, soy sauce, Tamari, and rice wine vinegar. Bring to a simmer and cook until the squash is tender, about 10 minutes.
Add your frozen peas and simmer 2-3 minutes more until your peas are bright green and tender.
Remove from the heat and ladle some of the broth into a small bowl. Mix in the miso paste and stir until dissolved. Pour the miso broth back into the big pot and stir.
Serve and garnish with sliced scallions. If your wondering what the little purple sticks I garnished the soup with in the first photo it is called watermelon radish. They are delicious and pretty. If you find them at your local farmer's market they make great garnish.