- 3-inch-piece Mitoku Kombu
- 1 small or 1 large buttercup squash, seeded and cut into bite-sized chunks
- Pinch sea salt
- 1-2 tsp Mitoku Organic Tamari Soy Sauce
- Place kombu in the bottom of a medium-sized saucepan, top with squash chunks, add water to almost cover, and bring to a simmer.
- Add salt and tamari, and simmer gently until chunks are tender.
- Remove squash from broth with slotted spoon and serve.
Recipe by John & Jan Belleme