Miso-Squash Soup with Sesame-Ginger Apples

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Bob

1 ½ quarts plus 2 cups water, divided, plus more as needed

½ ounce kombu (approximately a 4- by 6-inch piece; see notes)

½ ounce grated bonito flakes (about 3 cups; see notes)

1 tablespoon plus 1 teaspoon vegetable oil, divided

1 leek, white and light green parts only, diced (about 1 ½ cups)

2 medium carrots, diced (about 1 cup)

2 medium cloves garlic, sliced

2 ( 1 ½-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided

1 ( 2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced

2 tablespoons white or red miso paste

1 tablespoon fresh juice from 1 lemon

1 teaspoon kosher salt, plus more as needed

Pinch sugar, if needed

1 large crisp apple, such as Fuji, peeled, cored, and diced

1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias

1 teaspoon toasted sesame seeds

½ teaspoon toasted sesame oil

1 teaspoon rice vinegar

Shichimi togarashi, optional (see notes)

Directions at seriouseats.com

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