Hearty Kabocha Miso Soup for Chilly Days
Nothing beats a cozy bowl of Kabocha Miso Soup on a chilly day! This hearty and flavorful Japanese soup is easy to make and ready in just 15 minutes.
Equipment
Ingredients
Instructions
- Preparation: Cut kabocha and tofu into bite-size pieces. Cut komatsuna into bite-size pieces and separate the leaf part and root part.
- Bring to a Boil: Put the kabocha, tofu, komatsuna root, dashi powder, and water in a saucepan and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for 5 minutes until kabocha gets tender.
- Add the Leaves: Add the leaves of komatsuna and simmer for another minute.
- Add Miso Paste: Turn off the heat, add miso (use a miso muddler if you have it), and stir gently until it dissolves.
Notes
- Storage: Store in an airtight container and keep in the fridge for up to 3 days.
- If the soup tastes too light, add a little more miso paste to deepen the flavor
- Always stir in the miso paste after the heat has been turned off. Boiling it can reduce its aroma and rich taste.
- When adding miso, stir carefully to avoid breaking the tofu pieces.
Video
Nutrition
Serving: 1servingCalories: 61kcalCarbohydrates: 7gProtein: 5.1g
This nutritional information is estimated and provided for general reference only.