Japanese Inspired Kabocha Miso Soup -Rich, Creamy, Comforting

Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it? 

While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .

Fresh and Flavorful: Carrot-Ginger Dressing For Cabbage Slaw

OMG!!I am beyond excited to share this incredibly tasty dressing that completely transformed my cabbage slaw! It’s bright, zesty, and packed with fresh flavors. I simply shredded red and white cabbage, tossed it with a luscious carrot-ginger dressing, and finished it off with a generous sprinkle of freshly chopped mint.

And let me tell you—it tastes heavenly.

I love salads, but sometimes the usual dressings get a little… well, boring. This one? Total game-changer. It’s vibrant, refreshing, and adds the perfect kick to wake up your taste buds.

Versatile & Delicious

This dressing isn't just for slaw! I can totally see it drizzled over steamed veggies, mixed into a fresh tossed salad, or even used in wraps. I was inspired by a similar flavor that I’ve had at Chinese restaurants on their salad and decided to make my own—and wow, it did not disappoint.

Warm Up With Miso-Ginger Vegetable Soup

It's 9:00 AM and it's a chilly 45 degrees outside (it will warm up to 75 degrees by noon). We have not turned the heat on yet, so I'm warming up with a nourishing bowl of miso-ginger vegetable soup. 

I just made it this morning in less than 15 minutes. It took no more time than making a bowl of steel cut oatmeal.

Who eats soup for breakfast? 

Quick Mushroom Miso Soup

I love the Unami taste of this quick and east mushroom miso soup that I made in the Instant Pot but you can make on the stove top too.

Let me share how I came up with the idea for this recipe. 

Miso Soup With Greens- -Oil Free

Miso soup is quick and easy to make and is tasty and healthy. 

It simply involves purchasing a container of miso paste (There are many varieties). I buy a variety that is organic and gluten-free. It could be made from soybeans, chickpeas or other beans and may be red, white, or yellow in color. The last time I bought a container, it was made from chickpeas and it was white. I found it at Whole Food markets.

On other occasions I have bought miso made from beans.

 

Miso paste is flavorful on it's own and makes a tasty broth. On occasion, I have just made the broth, which takes no more effort than making a cup of tea. I simply topped it with chopped scallions. 

 

This miso soup includes greens. My favorite green is baby bok choy which is also sold by the pound at Whole Food markets. Of course you could also find any of these items in an Asian supermarkets. 

Regardless, this is also a very easy recipe and a very healthy recipe. 

Greens are a vital part of any diet and provide alkalinity and calcium with very few calories, zero fat, and good fiber. In addition, greens can help the liver detox. If you do not have bok choy, you can use another green such as baby kale.

Miso paste is a fermented food which provides essential bacteria to our gut which in turn helps our digestion. Miso paste also contains B vitamins, folic acid, vitamin E, and vitamin K.

 

To preserve the nutrients in miso paste, never boil it. Add the miso after the broth finishes cooking. 

How to add miso paste to soup

Use a small mesh colander and a tablespoon of miso paste per 8 ounces

1. Place a tablespoon of miso paste into a small fine mesh colander. 

2  Remove the soup from the stove

3. Place the colander into the soup

4. Using the back of a tablespoon, rub the miso paste through the mesh colander into the soup. 

5. Use a tablespoon for 8 ounces of soup

Ingredients

4 cups of water

4 tablespoons of organic miso paste 

1 cup of chopped scallions

1 cup of chopped bok choy or kale 

1 cup of chopped spinach

Cracked pepper 

Variations: 

Optional: 1 cup of sliced carrots added with bok choi

Optional: if you like soup with a kick, you can always add a chili pepper with the bok choy.. 

Directions: 

Add water and bok choy to a small soup pot. Bring to a boil and simmer for 2 minutes. Add spinach and cracked pepper. Follow the directions for how to add miso to soup

and add the miso to the soup, Top with scallions and serve.

Sharing on Deb's Souper Sunday