Kabocha Miso Soup is up there as one of the cosiest soups ever. It’s dense and velvety in texture with a sweet and nutty flavour unlike any other pumpkin or squash I’ve ever tried – sorry butternut squash.
When I did a snow season in Japan I was buying Kabocha all the time. It was abundant in the supermarkets but unfortunately it’s less common in the UK, however, I recency stumbled across it in an organic shop!
I snapped it up, ran home and made this miso soup.
Frequently Asked Questions
Kabocha, sometimes called a Japanese Pumpkin, is a type of winter squash. It has a firm green exterior and bright bold orange flesh.
I would say they’re quite different. Kabocha has a dense and hearty texture as well as being sweet in flavour. Butternut squash isn’t as dense nor does it have such a rich flavour.
They taste quite different but if you like butternut squash then yeah, go for it! Just watch that it doesn’t overcook as butternut squash will cook quicker than kabocha.
Ingredients List
- 1/4 of a medium kabocha (sliced into evenly sliced chunks)
- 500ml of dashi stock
- 2 tbsp miso paste
- Pinch of Shichimi (Japanese Seven Spice)
How to Make Kabocha Miso Soup
Time needed: 15 minutes
Step by Step instructions for Kabocha Miso Soup.
- Add ingredients into pot.
Bring 500ml of dashi stock to a gentle simmer and add in the kabocha.
- Cook whilst continuously checking.
Cover and cook the kabocha for 10-15 minutes but be sure to check the kabocha as it overcooks easily.
- Prepare the Miso.
Combine 2 tbsp of Miso with approximately 4 tbsp of hot water from the pot and give it a good stir to combine until it is a smooth and pourable consistency.
- Final Step.
Once the Kabocha is tender, kill the heat and pour in the Miso paste. You don’t want to boil miso as it changes the flavour. Serve with a sprinkle of Shichimi and enjoy!
Kabocha Miso Soup
Ingredients
- 1/4 medium kabocha (sliced into evenly sized pieces)
- 500 ml dashi stock
- 2 tbsp miso paste
- 1 pinch shichimi (Japanese Seven Spice)
Instructions
- Bring the dashi to a simmer and add in the pieces of kabocha.
- Cover and cook the kabocha for about 10-15 minutes, or until it is fork-tender. Be sure to continuously check the kabocha as it easily overcooks.
- Combine the miso and about 4 tablespoons of water to make a pourable miso mixture.
- Once Kabocha is tender, switch off the heat and mix in the miso mixture.
- Serve with a sprinkle of shichimi and enjoy!
Want more recipes with Kabocha?
I love this simmered Kabocha recipe where the Kabocha is the star of the show, similarly to this recipe. This Japanese Sweet Potato Rice would also would amazingly if you swapped the Sweet Potato for Kabocha. Let me know if you give it a go!
