Japanese

Kabocha no Miso Shiru (Kabocha Squash Miso Soup)

Name: Kabocha no Miso Shiru (Kabocha Squash Miso Soup)
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups dashi stock; 1/2 kabocha squash; 3 tbsp white miso paste; 2 scallions

Tomoko @tomoko_osaka

Kabocha no Miso Shiru (Kabocha Squash Miso Soup) is Japanese home cooking, eaten at lunch, dinner, and breakfast. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Low sodium High fiber Pescatarian Dairy free

Ingredients

Serves

The quantities follow this count.

4 cups dashi stock
1/2 kabocha squash
3 tbsp white miso paste
2 scallions

How to cook it

Cut the kabocha into small chunks.
Simmer the kabocha in the dashi until tender, about 10 minutes.
Whisk a ladle of the hot dashi into the miso until smooth, then stir it back into the pot without letting it boil hard.
Ladle into bowls and top with sliced scallions.

Watch how to cook Kabocha no Miso Shiru (Kabocha Squash Miso Soup)

Someone making it start to finish, so you can see what the steps look like.

HOW TO MAKE KABOCHA SQUASH MISO SOUP Play the video

Serve it with

A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Kabocha no Miso Shiru (Kabocha Squash Miso Soup), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Buri Daikon (Yellowtail and Daikon Simmer)
  
  30 min
The cooked vegetable
- Agedashi Tofu (Fried Tofu in Dashi Sauce)
  
  20 min
What it is eaten with
- Genmai Gohan (Steamed Brown Rice)
  
  45 min
The sharp little thing
- Beni Shoga (Red Pickled Ginger)
  
  2 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kabocha no Miso Shiru (Kabocha Squash Miso Soup) carries soy and fish. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Kabocha no Miso Shiru (Kabocha Squash Miso Soup)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	Yes	Asari no Osuimono (Clear Clam Soup)
Fish	Yes	Asari no Osuimono (Clear Clam Soup)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 60 kcal
Protein: 3 g
Carbs: 12 g
Fat: 0 g
Fiber: 3 g
Sugar: 3 g
Sodium: 410 mg
Saturated fat: 0 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Kabocha no Miso Shiru (Kabocha Squash Miso Soup) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch, dinner, and breakfast. It is at its best in the fall and winter, which is when what goes into it is worth buying.