Discovering Miso-Infused Kabocha Soup
My Favorite is Miso-Infused Kabocha Soup and I first stumbled upon the idea for Miso-Infused Kabocha Soup on a chilly autumn day. As the leaves turned crisp and golden, I wanted a dish that was both comforting and nourishing. I wandered through the farmers’ market, where the vibrant orange kabocha squash caught my eye. Its rich, nutty aroma promised something special. I knew this squash would be the star of a new recipe that would warm both the body and soul.
Bringing It All Together
Back in my kitchen, I began the process of creating the soup. The kabocha squash was so easy to work with. I simply cut it into chunks and microwaved it until tender. Once the squash was cooked, blending it with vegetable stock, plant-based milk, and white miso paste transformed it into a velvety smooth soup. The fresh ginger added a subtle kick that balanced the flavors perfectly. It was fascinating to see how simple ingredients could come together to make something so delicious.
Adding the Finishing Touches
When it came time to serve the soup, I wanted to add some extra flair. I cubed some firm tofu, which provided a satisfying texture contrast, and finely chopped green onions for a fresh burst of flavor. A drizzle of chili oil gave the soup a beautiful touch of heat, just the way I liked it. As I ladled the soup into bowls, the vibrant orange hue of the kabocha squash was a sight to behold. It felt like a warm hug in a bowl.
Sharing the Warmth
Sitting down to enjoy the soup, I felt a sense of contentment. Each spoonful was a reminder of the simple joys of cooking and the satisfaction of creating something nourishing from scratch. I shared the recipe with friends and family, knowing it would bring them the same comfort and joy. The Miso-Infused Kabocha Soup had become a staple in my kitchen, a perfect blend of flavors that brightened even the dreariest of days.
Table of Contents
Chef’s Notes-Miso-Infused Kabocha Soup
- For a richer flavor, consider roasting the kabocha squash instead of microwaving it. Roast at 350°F for about 35 minutes until tender, which brings out a deeper sweetness and enhances the soup’s complexity.
- Ensure the squash is fully cooked and soft before blending. This helps achieve a smooth, creamy texture. If your blender struggles, you can blend the soup in batches or use an immersion blender directly in the pot.
- Taste the soup before serving and adjust seasoning if needed. If you prefer a stronger miso flavor, you can add a little more white miso paste, but do so in small increments to avoid overpowering the soup.
- Besides tofu and scallions, consider adding sesame seeds, a splash of soy sauce, or a sprinkle of toasted nori for extra texture and flavor.
- For those who enjoy a bit of heat, increase the amount of chili oil or add a pinch of red pepper flakes to the soup before serving. Adjust according to your taste preference.
Miso-Infused Kabocha Soup
Dive into the comforting flavors of this Miso-Infused Kabocha Soup! This plant-based, gluten-free delight combines the rich, nutty taste of kabocha squash with the umami goodness of miso. Ready in under an hour, this soup is perfect for a cozy dinner or a quick lunch. With just 7 ingredients, it’s a simple yet flavorful dish that will leave you craving more. Perfect for any season, this soup is a must-try for all soup lovers!
4
servings15
minutes45
minutes156
kcal1
hourKeep the screen of your device on
Ingredients
- Kabocha Squash
1 small kabocha squash (about 2 pounds whole or 4 cups cooked and chopped)
1 cup vegetable stock
1 cup unsweetened plant-based milk (such as oat, almond, or soy)
1 ½ tablespoons white miso paste
1 (1/2-inch) piece fresh ginger, peeled
- Toppings
1 cup firm tofu, drained and cut into small cubes
1/4 cup scallions, finely chopped
1 teaspoon chili oil (optional)
- Alternative Ingredients:
Kabocha Squash: Butternut squash or acorn squash can be used as substitutes.
Vegetable Stock: Chicken broth non-vegan or mushroom broth.
Plant-Based Milk: Regular milk non-vegan or coconut milk.
White Miso Paste: Yellow miso or chickpea miso.
Firm Tofu: Silken tofu or tempeh.
Directions
- Preparing the Squash – Cut the kabocha squash into large chunks without peeling it. Remove the seeds and place the pieces in a microwave-safe dish with 1/2 cup of water. Microwave for about 10 minutes until tender. Let it cool slightly before scooping out the flesh with a spoon.
- Blending the Soup – Transfer the cooked squash flesh to a blender. Add the vegetable stock, plant-based milk, white miso paste, and peeled ginger piece. Blend until smooth and creamy, which should take around 2 minutes.
- Heating the Soup – Pour the blended mixture into a medium pot and heat over medium heat until it starts to bubble gently, approximately 5 minutes.
- Serving – Divide the hot soup among four bowls (about 1 1/4 cups per serving). Top each bowl with 1/4 cup of cubed tofu and a tablespoon of chopped scallions. Optionally, drizzle with chili oil for an extra kick.
- Optional Roasting Method – Instead of microwaving, you can roast the squash by placing it in a baking dish with a bit of water and baking at 350°F for about 35 minutes until tender.
Equipment
- chef’s knife
- cutting board
- microwave
- blender
- medium pot
- measuring cups and spoons
Nutrition Facts
- Calories: 156kcal
- Carbohydrates: 16g
- Protein: 12g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 453mg
- Potassium: 0mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
FAQ-Miso-Infused Kabocha Soup
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut squash or acorn squash for kabocha squash. The flavor and texture will vary slightly but will still be delicious.
What can I use instead of plant-based milk?
You can use regular milk or coconut milk if you’re not vegan. However, plant-based milk helps keep the recipe vegan and adds a nice creaminess.
Is there a way to make this soup spicier?
Yes, you can increase the amount of chili oil or add a pinch of red pepper flakes to the soup. Start with a small amount and taste as you go to adjust to your preferred spice level.
How can I make this soup ahead of time?
You can prepare the soup up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stove over low heat before serving.
Can I freeze this soup?
Yes, this soup can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
