Kabocha Nabe

Kabocha Nabe is a comforting and hearty Japanese soup that highlights the sweet, nutty flavors of kabocha squash alongside a medley of fresh vegetables and tofu. This vegan dish is not only delicious but also nourishing, perfect for warming up on a chilly day.

Ingredients

• Kabocha squash - 300 grams, peeled and diced
• Firm tofu - 150 grams, cubed
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Spinach - 100 grams, roughly chopped
• Vegetable broth - 800 ml
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the diced kabocha squash, sliced shiitake mushrooms, carrot, and daikon radish to the pot. Stir well and cook for about 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the kabocha is tender.
4. Stir in the cubed tofu, soy sauce, and miso paste. Mix well until the miso is dissolved and cook for an additional 5 minutes.
5. Finally, add the chopped spinach and let it wilt for about 2 minutes.
6. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins A and C, supporting immune function.
• High in fiber, promoting digestive health.

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