Kabocha Shiso Tofu Miso Soup is a delightful Japanese dish that combines the earthy sweetness of kabocha squash with the aromatic freshness of shiso leaves. This soup is a harmonious blend of flavors, with the soft texture of tofu complementing the rich, umami taste of miso broth. Originating from Japan, this soup is known for its comforting and nourishing qualities, making it a favorite in colder months. The inclusion of dashi, a traditional Japanese stock, adds depth to the soup, while the shiso leaves provide a unique minty-basil-like twist. Loved for its simplicity and health benefits, this soup is perfect for those seeking a wholesome and flavorful meal.
Kabocha Shiso Tofu Soup
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
250 Kcal
Calories
10 Grams
Total Fat
900 Mg
Sodium
30 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
15 Grams
Protein
150 Mcg
Vitamin A
20 Mg
Vitamin C
Directions
Step 1
Peel and cube the kabocha squash. Cut tofu into small cubes. Thinly slice the onion and shiso leaves.
Step 2
In a large pot, heat sesame oil over medium heat. Add onions, garlic, and ginger, sauté until fragrant.
Step 3
Add kabocha cubes to the pot.
Step 4
Stir and cook for 5-7 minutes until slightly softened.
Step 5
Pour in dashi and bring to a boil. Reduce heat and simmer until kabocha is tender.
Step 6
In a bowl, mix miso with some hot broth until smooth. Add to the pot with soy sauce.
Step 7
Gently add tofu and shiso to the soup. Simmer for another 5 minutes.
Step 8
Serve hot, garnished with additional shiso leaves if desired.
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