Welcome to Day 11 of our miso soup challenge! Sweet pumpkin, onions, and juicy tofu are an irresistible combo! I absolutely love adding kabocha to my miso soup ❤️ If you’ve never tried it, you really have to give it a go! Kabocha tastes delicious even when it gets soft and starts to melt into the soup, but if you want to keep the chunks whole, be careful not to overcook it!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the kabocha squash into bite-sized chunks and slice the onion thinly.
Bring the dashi to a boil in a pot.
Add the kabocha squash and onion to the pot and simmer until the kabocha is tender but still holds its shape.
Turn off the heat and dissolve the miso into the soup, stirring gently.
Serve hot and enjoy!
Kabocha tastes delicious even when it gets soft and starts to melt into the soup, but if you want to keep the chunks whole, be careful not to overcook it.
Can I use a different type of squash?
Yes, you can substitute kabocha with other types of squash, but the flavor and texture may vary.
What is dashi?
Dashi is a Japanese soup stock made from ingredients like kombu (seaweed) and bonito flakes, and it provides a savory umami flavor.
Can I make this soup vegetarian?
Yes, you can use a vegetarian dashi made from kombu and shiitake mushrooms instead of traditional dashi.
How do I prevent the kabocha from overcooking?
Monitor the cooking time closely and remove the pot from heat as soon as the kabocha becomes tender but still holds its shape.
Can I add other vegetables to this soup?
Absolutely! You can add vegetables like carrots, spinach, or mushrooms for extra flavor and nutrition.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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