Miso Kabocha Soup with Tofu

If you’re looking for a flavorful, healthy, plant-based soup to add to your menu, turn to this recipe for Miso Kabocha Soup with Tofu. Based on Japanese food traditions, including kabocha squash, miso, and tofu, this recipe is super easy to make, plus it’s healthy, light, vegan, and gluten-free. What’s kabocha squash? Well, if you’ve ever seen a green, knobby squash at your farmers market or supermarket, you’ve just gotten a glimpse! You can use this squash like you would any winter squash—it’s delicious roasted, mashed, and diced into stir-fries. And it’s also particularly lovely in soups, such as this beautiful, orange, creamy, pureed soup.

While I’m not an expert in Japanese food traditions, I have had a chance to visit this beautiful country, learn more about the food culture, and taste many regional dishes, including those featuring kabocha squash (check out the photo below). It was a memory I will never forget. Japan has a variety of beautiful, local vegetables that form such an important part of the healthy, traditional Japanese diet, where people have one of the longest lifespans among developed nations. These Japanese squash are very prominent in Asian cooking, and I’ve been loving them in my home cooking ever since.

For this recipe, the Japanese cooking traditions of miso soup with tofu and Japanese squash come together to create a gorgeous color and flavor. Best of all, the recipe has only 7 ingredients, and is quite simple to prepare because fewer ingredients means easier cooking, which I’m all for! It’s hearty and nutrient-rich, too. And I have to say it is scrumptious—even my son gave it a thumbs up. If you can’t find a kabocha squash, feel free to swap it for acorn, butternut, carnival, or delicate—any winter squash will do.

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Miso Kabocha Soup with Tofu

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

This healthy, gorgeous, seven-ingredient, plant-based (vegan), gluten-free soup is inspired by the flavors of Japan, including kabocha squash, miso, ginger, and tofu.

Ingredients

• 1 small kabocha squash (about 2 pounds whole, 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 fresh ginger
• 1 (14-ounce) package firm tofu, diced in small cubes
• ½ cup green onions, diced

Instructions

1. Slice kabocha squash into large pieces (unpeeled), scoop out seeds, and cook it until tender. You can place it in a baking dish with a small amount of water and bake at 350 F for about 35 minutes; steam it in a pot covered with water for about 25 minutes; or microwave it in a microwave safe dish with a bit of water for about 10 minutes. Remove from heat and allow to cool slightly. Once squash is cooled, scoop out the flesh from the peel.
2. Place squash flesh in the container of a blender. Add vegetable broth, plant-based milk, miso, and ginger and process until smooth.
3. Add to a medium pot and heat until bubbly. Stir in diced tofu and green onions.
4. Serve immediately.

Notes

Instant Pot directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the vegetable broth, plant-based milk, miso, and ginger in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Puree soup in a blender container, and stir in diced tofu and green onions.

Slow cooker directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the vegetable broth, plant-based milk, miso, and ginger in the container of the crockpot. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions. Puree soup in a blender container, and stir in diced tofu and green onions.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Cuisine: Asian, American

Nutrition

• Serving Size: 1 serving
• Calories: 156
• Sugar: 6 g
• Sodium: 453 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 12 g

Keywords: soup, tofu soup

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For other plant-based soup recipes, check out these:

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

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