Kabocha Miso Soup
Kabocha Miso Soup with Soboro and Bok Choy
If you’re looking for a cozy Japanese soup to make on a chilly fall day, try this Kabocha Miso Soup.
Kabocha squash becomes tender and naturally sweet as it simmers in a simple dashi broth, while ground chicken adds savory flavor and makes the soup hearty enough to feel like part of a meal. Fresh ginger and sesame oil add another layer of warmth and aroma, and tender bok choy brings a little freshness and color.
It’s a simple one-pot recipe that comes together in about 15 minutes—perfect for a busy weeknight when you want something warm and homemade.
Why You’ll Love This Miso Soup
It’s quick and easy.
Everything cooks in one pot, and there’s very little prep involved.
It’s hearty but comforting.
Ground chicken gives the soup extra substance without making it feel heavy.
Kabocha adds natural sweetness.
The sweet, creamy texture of Japanese kabocha pairs beautifully with savory miso.
It’s perfect for fall.
Warm ginger, sesame oil, miso, and sweet kabocha make this a wonderfully cozy seasonal soup.
Tips for Making the Best Kabocha Miso Soup
Cut the kabocha into similar-sized pieces.
This helps everything cook evenly. Smaller pieces will also cook faster.
Don’t overcook the bok choy.
Bok choy only needs about a minute at the end. This keeps it fresh and slightly crisp.
Add the miso at the end.
Turn off the heat before adding the miso. This gives the soup a smoother, more delicate miso flavor.
Adjust the miso to your taste.
Different types and brands of miso vary in saltiness, so start with the recommended amount and add more if needed.
What to Serve with Kabocha Miso Soup
This soup is especially delicious with a bowl of hot rice. Since it contains vegetables and ground chicken, it can also make a simple light meal on its own.
For a comforting Japanese-style dinner, serve it alongside:
Japanese rice
Grilled salmon
Japanese-style pickles
Simple cucumber salad
Tofu or a small vegetable side dish
RECIPE
Servings: 2-3
Time: 15 minutes
Ingredients:
1/4 kabocha
2 heads bok choy
1/2 lb ground chicken
1 tsp chopped ginger
1 tsp sesame oil
2 1/2 cups water
1/2 tbsp hondashi
2 tbsp miso
Instructions:
Prepare the vegetables
Remove the seeds and cut the kabocha into bite-sized pieces.
Cut the bok choy into smaller pieces and chop or grate the ginger.
If your kabocha is especially firm, you can microwave it briefly to make it easier to cut.
Cook the ground chicken
Heat sesame oil in a pot over medium heat.
Add the ground chicken and ginger and cook, breaking the chicken apart with a spatula, until the chicken is cooked through.
Simmer the kabocha
Add the water, dashi, and kabocha to the pot.
Bring to a simmer and cook for about 6-7 minutes, or until the kabocha is tender.
Add the bok choy
Add the bok choy and cook for about 1 minute, just until it becomes tender but still has a little texture.
Add the miso
Turn off the heat. Place the miso in a small ladle, add a little of the hot broth, and stir until smooth. Then mix it back into the soup.
Avoid boiling the soup after adding the miso to preserve its delicate flavor.
Serve hot and enjoy!
FAQ
What is soboro?
Soboro refers to finely crumbled cooked meat, commonly ground chicken, beef, or pork. Chicken soboro is especially popular in Japanese home cooking and is often served over rice or added to dishes like soups.
Can I use a different type of ground meat?
Yes. Ground pork or turkey can also work well. Ground chicken has a mild flavor that pairs especially nicely with the sweetness of kabocha.
Can I use spinach instead of bok choy?
Absolutely. Spinach, komatsuna, or napa cabbage would all work well. Add delicate greens toward the end of cooking so they don't become overly soft.
What is kabocha?
Kabocha is a Japanese variety of winter squash. It has a dense, creamy texture and naturally sweet flavor. Its texture is similar to a cross between pumpkin and sweet potato.
Can I make this soup ahead of time?
Yes. You can refrigerate leftovers in an airtight container and gently reheat them. If possible, avoid bringing the soup to a vigorous boil when reheating because of the miso.
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