What's better than a cozy bowl of kabocha miso soup? This comforting soup is hearty and flavorful, and easy to make in under 15 minutes!
Kabocha is a sweet and starchy Japanese pumpkin. We can make various dishes from this orange vegetable such as deep fry, stir fry, simmer dishes, salad, dessert, etc.
But, this miso soup is one of the easiest and best ways to enjoy this kabocha as it blends into the broth and adds sweetness along with its natural flavor, which pairs well together!
- This recipe is for you if:
- You love kabocha.
- You love Japanese miso soup.
- You are looking for a kabocha miso soup recipe
Let me walk you through the ingredients and the instructions. If you just want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Japanese kabocha (pumpkin) recipe
- Use niboshi dashi
- Cooking time is in under 15 minutes
- Easy and simple recipe
Here are the ingredients (amounts are in the recipe card below).
- Kabocha, komatsuna, tofu
- Niboshi for dashi: Niboshi is dried anchovy, and we use them for making dashi (soup stock) (See niboshi dashi recipe). I like to use niboshi dashi for miso soup as they bring more authentic flavor, but you can substitute them with 2-3 teaspoons of dashi granules to save time.
- Miso paste: it's made with soy beans, koji and salt. Please pick authentic one. I recommend to check the ingredients label on the package and see any other ingredients is not included.
Let me walk you through how to make it step by step. You can also watch this video.
- Prepare ingredients (Remove the head and guts of niboshi before using them.)
- Bring to a boil on medium heat
- Simmer for 5 minutes
- Add komatsuna leaves (The color of the leaves changes when simmering, so cook them lightly.)
- Turn off the heat and add miso
- Dissolve miso
Here you go, hearty miso soup is ready! The kabocha will melt into the soup, and you can enjoy its natural sweetness. It's so tasty!! Feel free to add as much or little miso according to your tastes.
Ingredients for miso soup are limitless; that's why we don't get bored eating every day. Here are other ingredients you can add to kabocha miso soup:
- Bean sprout
- Koya dofu (freeze-dried tofu)
- Aburaage (fried tofu)
What to serve with
You can serve your soup with Japanese rice and other traditional dishes to give it a more authentic feel. Here are some recipes you might want to try:
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Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
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Watch How To Make ItPrint
This kabocha miso soup is authentic Japanese soup packed with umami of niboshi dashi. It's hearty, easy and so delicious.
- ⅛ Kabocha (180g)
- 1 bunch Komatsuna (70g)
- 80g Tofu
- 7g Niboshi
- 2 tablespoon Miso paste
- 700ml Water
- Cut ingredients: Cut kabocha and tofu into bite-size pieces. Cut komatsuna into bite-size pieces and separate the leaf part and root part. Remove the head and guts of niboshi before using them.
- Bring to a boil: Put vegetables (except komatsuna's leaf part), niboshi, and water in a pot, and bring to a boil on medium heat.
- Simmer: lower the heat and simmer for 5 minutes until kabocha gets tender.
- Komatsuna leaves: Add the leaves of komatsuna and simmer for another minute.
- Add miso paste: Turn off the heat, add miso paste, and stir gently until it dissolves.
- Equipment: Small pot 16 cm (6.3 inches), Miso muddler
- Storage: 3 days in the fridge.
- Substitute: You can substitute niboshi dashi with dashi granules (2 teaspoon) or other dashi: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu). You can substitute komatsuna with spinach or other green leaves.
- If the taste of the soup is light to you, feel free to add more miso paste.
- When you warm the soup up, do not over boil miso soup because it loses nutrients and the aroma of miso.
- See niboshi dashi recipe for more details about how to deal with niboshi.
Keywords: Japanese kabocha squash miso soup