Kabocha Miso Soup

5 from 3 votes

What’s better than a cozy bowl of Kabocha miso soup? This comforting soup is hearty, flavorful, and easy to make in under 15 minutes!

kabocha miso soup in a bowl

Kabocha is a sweet and starchy Japanese pumpkin. We can make various dishes from this orange vegetable,e such as deep fry, stir fry, simmer dishes, salad, dessert, and many more.

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 want to check the recipe, jump to the recipe. Let’s get started!

About This Recipe

  • Kabocha squash (Japanese pumpkin)
  • Use niboshi dashi
  • Cooking time is in under 15 minutes
  • Easy and simple recipe

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for kabocha miso soup
  • Kabocha: We use 1/8 Kabocha squash. Find the one already cut into a quarter size. If whole kabocha squash is the only option, this post “How to cut Kabocha squash” would be helpful.
  • Komatsuna: Komatsuna is a typical green leaf in Japan. You can substitute it with other green vegetables.
  • Tofu: Tofu is a popular ingredient in miso soup. Both silky and firm work well.
  • 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 it brings an authentic flavor, but you can substitute it with 2-3 teaspoons of dashi granules to save time.
  • Miso paste: Miso paste is the key ingredient in miso soup. It’s made with soybeans, koji, and salt. Please pick an authentic miso paste that doesn’t contain any additives.


Let me walk you through how to make it step by step. You can also watch this video.

How to make kabocha miso soup
  1. Prepare ingredients (Remove the head and guts of niboshi before using them.)
  2. Bring to a boil on medium heat.
  3. Simmer for 5 minutes.
  4. Add komatsuna leaves. (The color of the leaves changes when simmering, so cook them lightly.).
  5. Turn off the heat and add miso paste.
  6. Dissolve miso paste.
kabocha miso soup in a bowl

Here you go, hearty Kabocha 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 as little miso according to your tastes.

How to Cut Kabocha Squash

If you’re unsure how to cut it, check this complete guide!

How to Cut a Kabocha Squash (Japanese Pumpkin)
5 from 4 votes
Learn how to cut Kabocha squash and enjoy the delicious Japanese pumpkin dishes in the season!
Make This Recipe
Cutting kabocha squash.

Vegan Adaptable

Is miso soup vegan? No, because miso soup’s essential ingredient is dashi, usually made from fish.

But it’s vegan and adaptable if you use Vegan dashi made from Shiitake mushroom and kombu (seaweed). Just replace regular dashi with vegan dashi, and you will have a vegan miso soup.


Ingredients for miso soup are limitless, so we don’t get bored eating it every day. Here are other ingredients you can add to kabocha miso soup:

  • Onion
  • Daikon
  • Bean sprout
  • Mushrooms
  • Koya dofu (freeze-dried tofu)
  • Aburaage (fried tofu)
  • Scallions

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:

How to Cook Kabocha Squash

collage of 8 kabocha squash recipes

If you are new to kabocha squash or looking for more recipes to spice up your fall menu, check out all of my Kabocha recipes in this post!

Thanks for Stopping By!

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Also, feel free to leave comments if you have any questions. I love hearing from you!

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More Kabocha Recipes You Might Like


Easy Kabocha Miso Soup

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: Juri Austin
If you're in the mood for a hearty and delicious soup, try making this authentic Japanese kabocha miso soup. Made with niboshi dashi, it's packed with umami flavor and easy to prepare.


  • Saucepan 18cm/7 inches
  • Miso measuring whisk


  • 1/8 Kabocha, 180g
  • 1 c Komatsuna, 70g
  • 1/2 Tofu, 80g
  • 6-7 Niboshi, 7g
  • 2 Tbsp Miso paste
  • 700 ml 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.




Serving: 1serving | Calories: 61kcal | Carbohydrates: 7g | Protein: 5.1g | Fat: 1.8g | Sodium: 23.2mg | Sugar: 1g
Course: Soup
Cuisine: Japanese
Keyword: Japanese kabocha squash miso soup
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