Japanese Kabocha Squash and Miso Soup: Recipes by our chefs
Warm up with this Japanese-inspired Kabocha Squash and Miso Soup, blending sweet squash with rich miso for a comforting vegan meal.
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Cooking tools:
- Immersion blender
- Grater
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 medium kabocha squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 2 tablespoons light miso paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 2 scallions, thinly sliced for garnish
- Salt to taste
- Fresh cracked pepper to taste
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