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Miso Kabocha Soup with Tofu


If you happen to’re searching for a flavorful, wholesome, plant-based soup so as to add to your menu, flip to this recipe for Miso Kabocha Soup with Tofu. Primarily based on Japanese meals traditions, together with kabocha squash, miso, and tofu, this recipe is tremendous straightforward to make, plus it’s wholesome, mild, vegan, and gluten-free. What’s kabocha squash? Effectively, for those who’ve ever seen a inexperienced, knobby squash at your farmers market or grocery store, you’ve simply gotten a glimpse! You should utilize this squash such as you would any winter squash—it’s scrumptious roasted, mashed, and diced into stir-fries. And it’s additionally significantly pretty in soups, reminiscent of this lovely, orange, creamy, pureed soup.

Kabocha squash from the farmers market.

Whereas I’m not an knowledgeable in Japanese meals traditions, I’ve had an opportunity to go to this lovely nation, study extra in regards to the meals tradition, and style many regional dishes, together with these that includes kabocha squash (try the photograph beneath). It was a reminiscence I’ll always remember. Japan has quite a lot of lovely, native greens that kind such an vital a part of the wholesome, conventional Japanese food regimen, the place individuals have one of many longest lifespans amongst developed nations. These Japanese squash are very distinguished in Asian cooking, and I’ve been loving them in my house cooking ever since.

Quite a lot of native greens in Kyoto, together with kabocha squash.

For this recipe, the Japanese cooking traditions of miso soup with tofu and Japanese squash come collectively to create a stunning coloration and taste. Better of all, the recipe has solely 7 components, and is sort of easy to organize as a result of fewer components means simpler cooking, which I’m all for! It’s hearty and nutrient-rich, too. And I’ve to say it’s delicious—even my son gave it a thumbs up. If you happen to can’t discover a kabocha squash, be at liberty to swap it for acorn, butternut, carnival, or delicate—any winter squash will do.

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Description

This wholesome, beautiful, seven-ingredient, plant-based (vegan), gluten-free soup is impressed by the flavors of Japan, together with kabocha squash, miso, ginger, and tofu.


  • 1 small kabocha squash (about 2 kilos complete, or 4 cups cooked, chopped)
  • 1 cup vegetable broth
  • 1 cup plant-based milk, plain, unsweetened (i.e., oat, almond, or soy)
  • 1 ½ tablespoon white miso
  • 1 teaspoon recent ginger
  • 1 (14-ounce) package deal agency tofu, diced in small cubes
  • ½ cup inexperienced onions, diced


  1. Slice kabocha squash into giant items (unpeeled), scoop out seeds, and prepare dinner it till tender. You’ll be able to place it in a baking dish with a small quantity of water and bake at 350 F for about 35 minutes; steam it in a pot lined with water for about 25 minutes; or microwave it in a microwave secure dish with a little bit of water for about 10 minutes. Take away from warmth and permit to chill barely. As soon as squash is cooled, scoop out the flesh from the peel.
  2. Place squash flesh within the container of a blender. Add vegetable broth, plant-based milk, miso, and ginger and course of till clean.
  3. Add to a medium pot and warmth till bubbly. Stir in diced tofu and inexperienced onions.
  4. Serve instantly.

Notes

Prompt Pot instructions: Slice kabocha squash into giant items, scoop out seeds, and peel it. Place the squash, together with the vegetable broth, plant-based milk, miso, and ginger within the container of the Prompt Pot. Press “Soup” setting. Cook dinner in response to producer’s instructions. Puree soup in a blender container, and stir in diced tofu and inexperienced onions.

Gradual cooker instructions: Slice kabocha squash into giant items, scoop out seeds, and peel it. Place the squash, together with the vegetable broth, plant-based milk, miso, and ginger within the container of the crockpot. Cook dinner on excessive for 4–6 hours or on low for 8–12 hours. Cook dinner in response to producer’s instructions. Puree soup in a blender container, and stir in diced tofu and inexperienced onions.

  • Prep Time: quarter-hour
  • Cook dinner Time: 45 minutes
  • Class: Soup
  • Delicacies: Asian, American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 156
  • Sugar: 6 g
  • Sodium: 453 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 12 g

Key phrases: soup, tofu soup

For different plant-based soup recipes, try these:

Roasted Butternut Squash Soup with Hazelnuts
French Wild Rice Vegetable Soup
Curried Yellow Lentil Stew

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