Kabocha Squash Miso Soup (Traditional & Vegan Option)
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!
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.
- Divide into serving bowls and top with scallions.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Nutrition
Serving: 1servingCalories: 109kcalCarbohydrates: 12gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 908mgPotassium: 557mgFiber: 2gSugar: 4gVitamin A: 848IUVitamin C: 10mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!