Kabocha Miso Soup
This Kabocha Miso Soup is a simple yet nourishing bowl that is high in fiber and supports gut health. Squash like kabocha is a classic ingredient in miso soup because its natural sweetness perfectly balances the salty miso and dashi broth.
Even though it has a simple ingredient list, youโre getting plenty of probiotics from miso, soy isoflavones from tofu, and vitamins and antioxidants from the squash and seaweed. Seaweed is also naturally high in fiber, making this a comforting soup that supports both gut and skin health.
Best part is it comes together so quick!
Kabocha Miso Soup
Ingredients
- 2 cups dashi broth
- 1 Tbsp miso paste
- 1 cup kabocha squash, cut into 1โ cubes
- ยผ cup shiitake mushrooms, sliced thin
- ยฝ block silken tofu, cut into ยฝโ cubes
- 2 Tbsp, dried wakame seaweed
- โ green onion, chopped thinly
Instructions Start Cooking
- Prep the dashi broth in a pot over medium-heat, according to the packet instructions, allowing it to almost come to a boil.2 cups dashi broth
- Lower the heat to bring the broth to a simmer. Add the kabocha squash and shiitake mushrooms. Cover and let them cook for about 5 minutes, until the squash begins to soften.1 cup kabocha squash, ยผ cup shiitake mushrooms
- Lower the heat and add the miso paste using a small strainer, stirring it into the broth until fully dissolved. Remove any leftover solids from the strainer.1 Tbsp miso paste
- Add the tofu, seaweed, and green onions, and cook for another 2โ3 minutes over low heat.ยฝ block silken tofu, 2 Tbsp, โ green onion
- Serve warm.
Hi, I’m Tam!
Iโm a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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