On a cold day, nothing beats the rich and creamy flavor of Veggie-Loaded Kabocha Soup. This Japanese-style soup will warm you up all over!
- 1/8 (180g) Kabocha
- 1/2 (100g) Sweet Potato
- 1/2 (70g) Carrot
- 1/2 (100g) Onion
- 2 leaves (160g) Napa Cabbage
- 1 handful (70g) Green Peas
- Oil for cooking
- 1 tsp Salt
- 2 Tbsp Miso paste
- 200ml (1cup) Soy Milk *note
- 400ml (2cup) Water
- Cut vegetables: Cut them into bite-size pieces or any size of your choice
- Cook vegetables: Heat the pan over medium heat, pour some oil, stir fry onions until a bit tender. Add kabocha, sweet potatoes, and carrots, and stir fry a little more.
- Cover: Add napa cabbage, green peas, salt, 50ml water, cover the lid.
- Simmer: When the smoke comes out, lower the heat to low and simmer for 7 minutes.
- Add water and soy milk: Open the lid, add water and soy milk, warm it up until just before boiling over medium heat.
- Add miso paste: Turn off the heat, add the miso paste, and gently stir until it dissolves.
- Equipment: Staub pot 18cm (7inches), Miso muddler
- Storage: 3 days in the fridge.
- Substitute: You can substitute soy milk with other types of milk, such as regular milk, almond milk, or oats milk. You can add other vegetables such as cabbage, broccoli, potatoes, shiitake mushrooms, burdock.
- Links: Miso paste
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you are not using waterless cookware, add about 1/4 cup of water in step 4
- *note: 1 cup is 200ml (Japanese measurement cup)
Keywords: kabocha soup, vegan soup