1-Pot Kabocha Chickpea Miso Soup Recipe
A comforting, nutritious one-pot soup featuring creamy kabocha squash, hearty chickpeas, and flavorful chickpea miso paste. This easy-to-make vegetarian soup combines sweet and savory elements with tender kale, perfect for a wholesome meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1-2 Tbsp olive oil
- 1 cup diced white or yellow onion (about 1/2 medium onion or 130 g)
- 4 large cloves garlic, minced
- 4 heaping cups kabocha squash, peeled, seeded, cut into 1 ½ inch pieces (about 600-700 g)
- 1 (15 oz.) can chickpeas, drained (optional: double the amount for a heartier soup)
- 2 cups vegetable broth
- 2 cups water
- 2 cups chopped kale (or other hearty greens; if using spinach, add later with miso)
- 2 Tbsp chickpea miso paste (or substitute white miso)
Optional for Serving
- Sesame seeds
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant. Then add minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
- Add Squash and Chickpeas: Add the chopped kabocha squash pieces and drained chickpeas to the pot. Stir to combine with the aromatics and cook for 3-4 minutes, allowing the squash to begin softening.
- Add Liquids and Simmer: Pour in vegetable broth and water, stirring to mix everything well. Bring the soup to a gentle boil, then reduce heat and simmer for about 20-25 minutes until the kabocha squash is tender when pierced with a fork.
- Add Greens: Stir in the chopped kale or other hearty greens. Cook for an additional 5 minutes until the greens are wilted but still vibrant. If using spinach instead of kale, add it later together with the miso paste.
- Incorporate Miso Paste: Remove a small amount of hot soup liquid to a bowl and whisk in the chickpea miso paste until smooth. Return the miso mixture to the pot to gently heat without boiling, preserving the beneficial enzymes and flavor.
- Final Stir and Serve: Stir the soup gently to combine all ingredients. Adjust seasoning if needed. Serve hot, optionally garnished with toasted sesame seeds for added texture and flavor.
Notes
- For a heartier soup, double the chickpeas.
- Acorn squash can be used as an alternative to kabocha squash.
- If using spinach, add it together with the miso paste to prevent overcooking.
- Avoid boiling after adding miso paste to maintain its probiotics and delicate flavor.
- Use low-sodium vegetable broth if controlling salt intake.
