1-Pot Kabocha Chickpea Miso Soup: A Cozy, Comforting Delight
A warming and hearty soup made with kabocha squash, chickpeas, and miso, perfect for cold days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: stovetop
- Cuisine: Japanese
- Diet: vegan
Ingredients
Scale
- 1 medium kabocha squash
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon miso paste
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a pot over medium heat. Add onions, carrots, garlic, and ginger. Sauté until softened.
- Add the kabocha squash and chickpeas. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until the squash is tender.
- Stir in miso paste and soy sauce. Cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- For more flavor, add a dash of chili flakes.
- Use low-sodium broth for a healthier option.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg