Kabocha Squash Miso Soup

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: Japanese

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4-6

Ingredients

• 6 cups dashi stock (or 6 cups water + 1 tablespoon dashi stock granules) (*)
• 500 gram (~ 1 lb.) kabocha squash, cut into wedges (**)
• 1/2 onion, diced
• 1 packet (400 gram) silken tofu, diced
• 2 tablespoon dried wakame seaweed, soaked in plenty of cold water to soften
• 6 tablespoon white miso paste (***)
• 2 scallions, thinly sliced

Instructions

1. Boil together dashi stock, kabocha squash, and onion in a soup pot. Reduce heat to a simmer, and cook until kabocha is tender but firm. About 10-15 minutes.
2. Add silken tofu and wakame to the soup and turn the heat to medium-high. Once it boils, turn off the heat.
3. Place miso paste in a strainer, then lower the strainer into the hot soup and stir with a spoon until all miso paste in the strainer is incorporated into the soup.
4. Serve miso soup hot garnished with thinly sliced scallions.

Notes

• (*) Use mushroom stock granules for a strict vegetarian/vegan option since regular dashi stock granules contains fish.
• (**) I don't cut away the skin, but if you prefer, you can remove the skin.
• (***) Feel free to use red miso paste or white-red combination miso paste if that's what you have at home.