Healing Miso Kabocha squash Soup, Vegan Gluten Free. A soothing recipe for hearty, vibrant Miso soup that will heal what ails you or at least make you feel loved.
Please don’t tell anyone but I have a cold: an itty bitty little cold that just like a teeny tiny stone in your shoe can sure slow you down. It took me half the day to diagnose said cold. I woke at 5:00 am and started work, ticking off my to-do list at a slower rate than usual, threw on my sneakers and left the house for a run. Half way up the hill my legs felt like I was running through a bog with mud up to my knees. I turned around, returned home, drank another cup of coffee and (still in denial) headed out to the market to grocery shop. It took me until this moment as I lay down on the sofa to edit some photos to connect the dots. I have a cold and I am craving a soothing bowl of miso soup with scallions and squash.
When the kids were little they would smell the miso soup I’d order at restaurants and wrinkle their noses exclaiming that it smelled like a swamp. I’d agree. But I love me a big bowl of swampy, fermented miso soup! I swoon for fermented foods which would explain why I have a little espresso cup of kimchee every day at four when my energy dips.
I love all the fermenteds. Can we talk sauerkraut? There is nothing compares to sauerkraut on a rye bread sandwich, layered with smoked tofu and avocado.
I’ve even meal prepped miso soup for the family with my Mason Jar Miso Soup.
If you want to read about how pickles can cure a broken heart and make my favorite easy carrot pickles then click here.
Onward to the recipe because I’m tired. So sleepy. Must nap.
A healing miso soup made hearty with chunks of nutty Kabocha squash and bright with fresh ginger.
- 1/2 pound Kabocha squash cut into 1 inch cubes use any winter squash from Butternut to Delicate
- 6 cups your favorite veggie broth or water
- 1 tbsp soy sauce or Tamari
- 2 tbsp rice wine vinegar
- 3 tbsp miso I used red miso
- 1 cup frozen peas
- 2 scallions
- 2 tbsp fresh ginger, julienned
- 1/3 cup julienned watermelon radish totally optional
Use any squash you want. If you don't have squash feel free to use carrots.
Pour your broth (or water) into a medium pot with your cubed squash, ginger, soy sauce, Tamari, and rice wine vinegar. Bring to a simmer and cook until the squash is tender, about 10 minutes.
Add your frozen peas and simmer 2-3 minutes more until your peas are bright green and tender.
Remove from the heat and ladle some of the broth into a small bowl. Mix in the miso paste and stir until dissolved. Pour the miso broth back into the big pot and stir.
Serve and garnish with sliced scallions. If your wondering what the little purple sticks I garnished the soup with in the first photo it is called watermelon radish. They are delicious and pretty. If you find them at your local farmer's market they make great garnish.