Togan (winter squash) Soup November 11, 2008Posted by marksun in chicken, soup.
This recipe was from my dad to solve the problem of what to do with a togan squash and it is meant to be made in a large pot big enough to hold a cut up chicken, and a togan squash the size of a large coconut. Add everything but the togan in this big pot, water to just cover and bring to a seething simmer on medium heat and simmer. After fortyfive minutes when the chicken is just starting to be cooked add the togan and simmer another half hour or more until the togan is translucent and very soft.
3 chic boullion or about 1 1/2 t salt
dashi kobu ( seasoned dried kelp/seaweed leaf for broth making)
shitaki mushrooms, soaked in water, sliced, or whole
small chicken cut up into pieces
togan, seeded, cut up into 1″ or bigger pieces