Winter Squash Soup

Preheat the oven to 425°F. Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)

Add baby bok choy, sesame oil, and a pinch of salt and pepper to a baking sheet, and toss. Bake until browned, 8 to 10 minutes.

Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add garlic, shallot, and ginger. Cook until fragrant, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Add butternut squash, coconut milk, vegetable broth concentrate, 1½ cups water, just ½ tsp togarashi, ½ tsp salt, and a pinch of pepper to the pot. Bring to a boil, cover, reduce heat to low, and cook until squash is fork-tender, 10 to 12 minutes. (4-serving meal: use 2½ cups water, 1 tsp togarashi, 1 tsp salt) TIP: You can add more togarashi if you prefer.

Divide the sticky rice between bowls. Top with winter squash soup. Serve with sesame bok choy and remaining togarashi. Dig in!