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kabocha soup in a staub pot
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5 from 2 votes

Veggie-Loaded Kabocha Soup (Vegnan)

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: Japanese
Keyword: kabocha soup, vegan soup
Servings: 4 servings
Calories: 181kcal
Author: JURI



  • Kabocha 180g
  • ½ Sweet Potato 100g
  • ½ Carrot 70g
  • ½ Onion 100g
  • 2 leaves Napa Cabbage 160g
  • 1 handful Green Peas 70g
  • Oil for cooking


  • 1 teaspoon Salt
  • 2 tablespoon Miso paste
  • c Soy Milk 160ml
  • 2 c Water 480ml


  • 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 400ml 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.
  • 1 cup is 200ml (Japanese measurement cup)


Serving: 1serving | Calories: 181kcal | Carbohydrates: 19.2g | Protein: 7.8g | Fat: 5.1g | Sodium: 686mg | Sugar: 25.9g