Kabocha Miso Soup
User Reviews
4.9
Kabocha Miso Soup
Description
This Kabocha Miso Soup features tender chunks of kabocha squash cooked in a mild broth made from water or a light dashi stock. Toasted white sesame seeds are ground until mostly crushed to create a textured paste that enriches the soup with a subtle nuttiness. Shimeji mushrooms add a delicate earthiness, complementing the sweetness of the squash. The miso paste introduces the essential salty umami that ties all the ingredients together.
The cooking method involves boiling the kabocha until it softens without breaking apart, ensuring a pleasing bite. Skimming impurities ensures a clear broth with a clean taste. The soup balances the creaminess of squash and nuttiness of sesame with the savory depth from miso and mushrooms.
This soup can be served as a light starter or alongside other dishes in a Japanese meal. It’s a warming option when you want to enjoy seasonal vegetables in a simple but satisfying broth.
Ingredients
- 3 Tbsp white sesame seeds toasted
- 1 lb kabocha squash (½ kabocha with seeds)
- 4 cups water (If you‘re not using dashi-included miso, please use Awase Dashi or Vegan Dashi instead of water)
- 3.5 oz shimeji mushrooms (1 pack)
- 4 Tbsp miso paste I used Hikari Miso® Dashi-Included Miso (read the blog post); please adjust the amount of miso according to your taste
Instructions
- Gather all the ingredients.
- In an ungreased frying pan, heat 3 Tbsp toasted white sesame seeds on medium heat until toasty and fragrant. Shake the pan frequently so the sesame seeds don’t get burnt.
- Transfer to the Japanese mortar and pestle (suribachi and surikogi). Grind until 90% of the sesame seeds are crushed and keep 10% uncrushed.
- Discard the seeds from 1 lb kabocha squash and cut into slices ½ inches (1.3 cm) thick. Be careful as kabocha is quite tough to cut.
- Cut the slices into a small chunk, roughly 1-inch pieces. Transfer the kabocha into a medium pot.
- Add 4 cups water (or dashi, if you are not using dashi-included miso) and bring the water to boil over medium heat. Cover the lid leaving a small gap to prevent from boiling over.
- Once boiling, skim the foam and scum on the surface using a fine-mesh skimmer. Reduce the heat to medium-low heat and cook kabocha for 15 minutes, or until tender. Do not overcook as kabocha will break into pieces.
- You can check the kabocha’s doneness by inserting a wooden skewer into the kabocha. Check frequently to prevent it from overcooking.
- When kabocha is ready, remove the bottom of 3.5 oz shimeji mushrooms and add to the soup. Cook for 1–2 minutes until tender.
- Turn off the heat and add 3 Tbsp miso first. Taste before adding another 1 Tbsp miso. You may not need to add more if it‘s flavorful enough to your taste.
- Add the ground sesame seeds and mix well. Serve the miso soup in individual bowls and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 453mg | 19% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1561IU | 31% |
| Vitamin C | 14mg | 16% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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