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kabocha miso soup in a bowl

Easy Kabocha Miso Soup

  • Author: JURI
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Japanese
  • Diet: Low Calorie


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


  1. 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.
  2. 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.
  3. Simmer: lower the heat and simmer for 5 minutes until kabocha gets tender.
  4. Komatsuna leaves: Add the leaves of komatsuna and simmer for another minute.
  5. 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