Kabocha Miso Soup
Kabocha miso soup is a nourishing Japanese soup made with sweet kabocha squash, tofu, seaweed, and miso broth. Packed with fiber, probiotics, and antioxidants, this anti-inflammatory soup supports gut and skin health.
Ingredients
- 2 cups dashi broth
- 1 Tbsp miso paste
- 1 cup kabocha squash, cut into 1” cubes
- ¼ cup shiitake mushrooms, sliced thin
- ½ block silken tofu, cut into ½” cubes
- 2 Tbsp, dried wakame seaweed
- ⅓ 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, ¼ 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 2–3 minutes over low heat.½ block silken tofu, 2 Tbsp, ⅓ green onion
- Serve warm.
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