Kabocha and Spinach Miso Soup

Kabocha and Spinach Miso Soup

Continuing with the kabocha theme this week I had kabocha miso soup for breakfast each morning. The kabocha was simmered in the dashi until tender. It was pretty good and I tried it in a number of ways. I tried swapping the spinach out for wakame. I also tried adding a spoonful of kabocha pumpkin puree to the soup to add some oven roasted flavour.

Kabocha and Spinach Miso Soup

Kabocha and Spinach Miso Soup

  • 1 cup dashi
  • 1 slice kabocha (1/2 inch thick, cut into bite sized pieces)
  • 1 handful spinach
  • 1 tablespoon miso (gluten free for gluten free)
  • 1 green onion (chopped)
  1. Bring the dashi and kabocha to a boil in a small sauce pan.
  2. Reduce the heat and simmer until the kabocha is tender.
  3. Remove from heat and add the spinach.
  4. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
  5. Add the miso back to the soup.
  6. Pour the soup into a bowl and top with green onion.


mark said...

kevin, I have just found your blog, i've been reading, and drooling, for the last 30 minutes. I just want to say nice work. thanks for putting it out there.

Cynthia said...

What is kabocha?

tigerfish said...

I have not had such sumptuous breakfast for a while :P

Kevin said...

Kabocha is a winter squash also known as a Japanese pumpkin.

Wikipedia Link

Anonymous said...

@ Cynthia: Kabocha is a wonderful little green-skinned Japanese pumpkiny thing, sweeter than almost any kind of winter squash I know. Search for "kabocha" at flickr.com and you'll find plenty of pictures.

BTW, Kevin, thank you for posting this recipe. I had selected an overambitious recipe for next week's bento lunches, and this simple recipe will make a great substitute. I'll just precook the kabocha and assemble all the ingredients to be mixed with instant dashi at lunchtime. Can't wait!


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