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1-Pot Kabocha Chickpea Miso Soup

🇯🇵 Japan

Servings: 4 (~2 cup servings) Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1-2 tbsp olive oil
  • 1 cup diced white or yellow onion
  • 4 large cloves garlic, minced
  • 4 heaping cups kabocha squash, peeled, seeded, and cut into 1 1/2 inch pieces
  • 1 (15 oz) can chickpeas, drained
  • 2 cups vegetable broth
  • 2 cups water
  • 2 cups chopped kale
  • 2 tbsp chickpea miso paste
  • Sesame seeds, for garnish

Steps

  1. Heat a large pot over medium heat. Add olive oil and onion, and sauté 3-4 minutes until softening.
  2. Add garlic and sauté until fragrant, about 30-60 seconds.
  3. Add kabocha squash, chickpeas, vegetable broth, and water. Bring to a boil, then reduce to a simmer and cook 5-7 minutes until squash is just fork-tender.
  4. Add kale and cook 5 more minutes until softened. Remove pot from heat.
  5. In a small bowl, whisk miso paste with 2-3 tablespoons warm water until dissolved.
  6. Stir miso mixture into the soup. Taste and add more miso if desired for richness or saltiness.
  7. Serve garnished with sesame seeds.

Notes

Best texture when squash is freshly cooked. Leftovers keep refrigerated 3-4 days or frozen up to 1 month.

Source: minimalistbaker.com