Kabocha Miso Soup

Kabocha Miso Soup is a warm and comforting Japanese dish that features the sweet and creamy texture of kabocha squash, perfectly complemented by the umami richness of miso. This vegan soup is not only delicious but also nourishing, making it a perfect addition to any meal.

Ingredients

• Kabocha squash - 300 grams
• Water - 600 ml
• Miso paste (white or yellow) - 3 tablespoons
• Silken tofu - 100 grams, cubed
• Green onions - 2 stalks, chopped
• Dried seaweed (wakame) - 2 tablespoons, rehydrated
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. Begin by peeling and cubing the kabocha squash into bite-sized pieces.
2. In a pot, heat the sesame oil over medium heat and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the cubed kabocha to the pot and pour in the water. Bring to a boil, then reduce to a simmer.
4. Cook the kabocha for about 15 minutes or until it is tender.
5. In a small bowl, mix the miso paste with a ladle of the hot broth from the pot to dissolve it, then return the mixture to the pot.
6. Add the cubed silken tofu and rehydrated seaweed to the pot, gently stirring to combine. Simmer for an additional 5 minutes.
7. Taste and adjust the seasoning with salt if needed. Remove from heat.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, promoting immune health.
• High in antioxidants and fiber, supporting digestive health.

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