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During our travels for The Blue Zones Kitchen cookbook, we traveled to the village of Ogimi, ground zero of world longevity. We got this recipe from 89-yr-old Yukiko Nakaimi who spent the afternoon cooking the most amazing Okinawan longevity foods for us. When I asked the secret to her vitality, I expected she?d talk about her purple potatoes or miso-braised squash. ?Optimism,? she said wagging a finger at me. ?I say yes to everything.?

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INGREDIENTS
« shima pumpkin (kabocha or butternut squash are good alternatives), peeled and cut into 1-inch chunks 2 cups mushroom broth, vegetable broth, or dashi*ÿ 1 tsp soy sauce

 

DIRECTIONS
In a soup pot, add all ingredients together and bring to a boil over medium-high heat. Turn down heat to simmer andÿcook for about 25 minutes until tender. *Kombu dashi is a Japanese stock traditionally made withÿkombuÿ(kelp).
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