Serves 4 (Makes 8 cups)
½ cup dried arame
1 large yellow onion
½ tsp. fine Himalayan salt
4 cloves garlic
2 ½ Tbsp. minced fresh ginger
Approx. 3 lbs. butternut squash
2 Tbsp. expeller-pressed coconut oil
4 cups water, more if needed
¼ cup white miso, or more if desired
3 Tbsp. black sesame seeds
1 tsp. wasabi powder
Microgreens and wasabi arugula for garnish, if desired
1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup.
2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash.
3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes.
4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely.
5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary.
6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving.
7. Drain and lightly rinse the arame.
8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.
Photo by Christiann Koepke