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.
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!