MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash And Mochi Ball Soup
 Categories: Soups
      Yield: 8 Servings
 
MMMMM----------------------------SOUP---------------------------------
      1    Butternut squash
    1/4 ts Ground cloves
    1/2 ts Ground ginger
    1/2 ts Nutmeg
      2 tb Brown sugar; more to taste
    1/2 c  Almond milk
      3 c  Water
      2 tb Sesame oil
      1 c  Shitake mushrooms
      1 ts Salt

MMMMM------------------------MOCHI BALLS-----------------------------
      1 c  Sweet rice flour
    1/3 c  Water; hot
    1/8 ts Salt
 
  Cooking time: 45 minutes
  
  Cut the squash in half, length wise. Cook the squash by placing both
  halves in boiling water until fork tender.
  
  While squash is cooking, in a large bowl, mix sweet white rice flour
  and salt with 1/3 cup hot water, until dough forms.
  
  Knead dough into a ball and wrap with plastic wrap. Set aside for 30
  minutes. Drain cooked squash. Spoon out the flesh and place into bowl.
  
  Add spices and brown sugar. Add squash mixture, milk, and 3 cups of
  water to stock pot. Bring to a boil and take off heat.
  
  Using hand mixer, blend the squash mixture to desired consistency.
  Place back on heat and simmer.
  
  While stock is simmering, knead mochi ball dough. Pull off a piece of
  dough and roll into a ball a little smaller than a gumball.
  
  Add mochi balls to soup. While soup is cooking, sauté mushrooms in
  sesame oil. Remove soup from heat once mochi balls have risen to the
  top. Stir in sautéed mushrooms. Serve with sautéed mushrooms on top
  as garnish.
  
  Recipe by Joanne Molinaro
  
  Recipe FROM:
  <https://thekoreanvegan.com/butternut-squash-mochi-ball-soup/>
 
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