If you need an easy and hearty bowl of soup for a chilly day, try this kabocha squash miso soup! Sweet and nutritious kabocha squash pairs beautifully with creamy white miso and umami-rich dashi, and silken tofu makes it extra satiating. This basic Japanese recipe is ready in under 30 minutes!
This warm bowl of kabocha squash soup is so comforting! With a hint of sweetness from kabocha squash, it's perfect for getting warm during fall and winter!
If you're unsure about prep, see How to Cut Kabocha Squash Easily & Safely (step by step).
Jump to:
What Is Kabocha Squash Miso Soup?
Kabocha squash miso soup is a basic Japanese soup made with kabocha squash, savory white miso, and umami-packed dashi for a cozy bowl of soup. It's as easy as making regular miso soup, but Kabocha squash adds wholesome sweetness and extra Vitamins.
With tofu and other vegetables, this soup is so satiating! Great soup to try during fall and winter, when you can find kabocha squash at farmers' markets or local grocery stores.
You can customize the vegetables and dashi to your liking. This recipe is also vegan-friendly. Classic Japanese dashi contains bonito flakes. So for a vegan version, use vegetable broth or kombu-shiitake vegan dashi, which delivers clear, mushroomy umami with no fish.
What is in a Dashi Packet?
A dashi packet is a pre-portioned sachet (like a tea bag!) filled with classic Japanese soup-stock ingredients, typically kombu (kelp), and katsuobushi (bonito flakes). In some blends, dried sardines, dried flying fish, mushrooms, and vegetables are also mixed to deepen the flavor. It's a savory umami base of miso soups, noodle broths, and simmered dishes.
Vegan option: Many brands also offer vegan packets made with kombu + dried shiitake (sometimes with dried vegetables or mushrooms for extra depth).
How to use a dashi packet?
You add the packet to water and boil to create umami-rich dashi, Japanese broth. Do not open the sachet! While it's edible, it's meant to be steeped, not eaten. Discard the packet after use.
How it differs from instant powder
- Packets are made with whole ingredients broken into powders. So you can create authentic, rich flavors easily. It can be pricey compared to the powders.
- Powders/granules dissolve like bouillon, faster and easier (just sprinkle it in!). It can be highly processed.
Ingredients
- Kabocha Squash - Use kabocha with skin on for extra nutrition and texture. New to kabocha? See How to Cut Kabocha Squash Easily & Safely for the step-by-step instructions!
- Dashi Packet - Dashi packet makes dashi so easily! If you can't find one, use vegetable broth instead. Do not open the sachet!
- Onion and Shiitake Mushrooms - I like the onion and mushroom combo, but you can use any vegetables you have in your kitchen! Daikon radish, carrots, okra, and spinach are also good.
- Silken Tofu - soft and delicate silken tofu is perfect for making a Japanese dish.
- White Miso - Light and sweet white miso is great with sweet and creamy kabocha! Regular miso also works, making a richer miso soup. The flavor and saltiness of miso slightly differ from brand to brand, so adjust the amount to taste.
- Scallions - Adds refreshing spiciness that complements the sweetness of the kabocha squash so well! Important garnish, do not skip. Sprinkle generously.
Garnish variations: In addition to the scallions, sesame seeds, sesame oil, chili crisp, and shichimi togarashi are great options.
How to Make Kabocha Miso Soup
Kabocha squash takes longer to cook compared to the other ingredients in the soup. Instead of microwaving or boiling, I like steaming/boiling it with a pinch of salt and a splash of water in a pot before adding dashi. In this way, water is extracted from kabocha and flavor is condensed.
- In a medium pot, add ¼ cup of water, the kabocha, and a pinch of salt. Cover and cook over medium-low heat until the kabocha is tender, 5-10 minutes. If the pan looks dry, add a splash of water to prevent burning on the bottom..
- Add 3 cups of water and the dashi packet. Bring to a boil, then add the onion and mushrooms. Simmer until tender, for about 3-5 minutes.
- Add the tofu and return to a gentle simmer to warm through. Remove from heat.
- Use a small sieve and chopsticks to stir miso into the soup. Taste and add more miso for your liking. Rewarm gently if necessary. Do not boil after adding miso.
Tip: This soup is so flavorful from the vegetables and miso. But if you want to make it an umami bomb soup, add 2 dashi packets!
Serving Ideas & Seasonal Pairings
- Fall Japanese Table (cozy + abundant): Ladle into warm bowls and finish with toasted sesame seeds and thinly sliced scallions. Serve alongside Spicy Asian Spiral Cucumber Salad, and steamed rice. Sip genmaicha for a nutty, toasty counterpoint.
- Holiday Starter (elegant + make-ahead): Pour into small cups and swirl a drop of toasted sesame oil. Pair with roasted kabocha wedges and Beet and Carrot Salad for brightness.
- Weeknight Comfort (balanced bowl): Add edamame for protein, then serve with soba noodles or onigiri (nori rice balls). Finish with shichimi togarashi! Brew hojicha for a mug of comfort.
- Hearty Dinner Pairing: Drizzle chili crisp for the heat. Make it rustic with tamagoyaki (Japanese rolled omelette) and a side of multigrain rice (zakkokumai). Brew sencha for a clean, grassy lift.
More Soups for Your Soul
- Roasted Delicata Squash Soup with Bone Broth
- Ginger Coconut White Bean Soup
- Creamy Roasted Tomato Soup with Shio Koji
Related
Looking for other recipes like this? Try these:
For more recipes and updates, follow me on Instagram or TikTok!
If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!
Kabocha Squash Miso Soup (Traditional & Vegan Option)
Ingredients
- ⅓ small kabocha squash cubed (about 200g or ¼ medium kabocha squash)
- 1 dashi packet use traditional or vegan blend. Add 2 of them for extra flavor.
- ½ onion sliced
- 3 shiitake mushrooms sliced (about ½ cup)
- ½ lb. silken tofu cubed
- 2 tablespoons white miso add more for your taste, up to 4 tablespoons
- 4 scallions thinly sliced
Instructions
- In a medium pot, add ¼ cup of water, the kabocha, and a pinch of salt. Cover and cook over medium-low heat until the kabocha is tender, 5-10 minutes. If the pan looks dry, add a splash of water to prevent burning on the bottom..
- Add 3 cups of water and the dashi packet. Bring to a boil, then add the onion and mushrooms. Simmer until tender, for about 3-5 minutes.
- Add the tofu and return to a gentle simmer to warm through. Remove from heat.
- Use a small sieve and chopsticks to stir miso into the soup. Taste and add more miso for your liking. Rewarm gently if necessary. Do not boil after adding miso.
Leave a Reply