- 3 inch piece of kombu (or kelp), soaked and sliced thin
- 1 red onion, cut into thin crescents
- 2 cups of winter squash, cubed
- 2 parsnips, cut into 1/2 inch diagonals
- 1/2 cup water
- 2 tbsp. parsley, minced
Place kombu, onion, squash and parsnip in a pan with water. Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed. Garnish with fresh parsley.