This kabocha miso soup is authentic Japanese soup packed with umami of niboshi dashi. It's hearty, easy and so delicious.
- 1/8 Kabocha (180g)
- 1 bunch Komatsuna (70g)
- 80g Tofu
- 7g Niboshi
- 2 Tbsp 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 tsp) 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