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Tuesday, October 21, 2025

1-Pot Kabocha Chickpea Miso Soup


Spoon resting in a bowl of our 1-Pot Kabocha Chickpea Miso Soup

Ever adopted a restaurant on social media, discovered your self drooling over all the things they posted, after which realized you’re too distant to put an order? When in that predicament, the one resolution is to get into your individual kitchen. And so, this Kabocha Chickpea Miso Soup — impressed by Salud in Bend, Oregon — was born.

It’s all the things you need in a soup: comforting, nourishing, brothy, filled with that enjoyable squash you got and not using a plan (simply us?!), and SO fast and straightforward to make! Simply 1 pot, 8 components, and half-hour required. Let’s make soup!

Chickpeas, vegetable broth, garlic, onions, kale, kabocha squash, water, oil, and miso paste

How one can Make This Kabocha Chickpea Miso Soup

This SIMPLE soup begins with a easy savory base: onion and garlic sautéed in olive oil.

Wooden spoon in a pot of sautéed diced onions

Subsequent, we add chickpeas, cubed kabocha squash, and a mixture of vegetable broth and water. This mix of vegetable broth and water creates a brothy consistency with out the flavour of vegetable broth overpowering the miso.

Pouring water into a pot with chickpeas and kabocha squash

After simmering till the squash is simply barely tender, we add the kale and proceed cooking a couple of extra minutes till it softens. One of many issues we love about kabocha squash is that it retains a extremely hearty, beautiful texture when cooked till simply al dente! Nevertheless, in case you can’t discover kabocha squash, you can even use acorn squash on this recipe.

Chopped kale resting on top of a pot of soup

The ultimate ingredient: miso paste (be taught all about it right here)! We particularly love utilizing chickpea miso paste, which has a light, completely salty, barely candy taste. Plus, it’s appropriate for soy-free eaters. To retain essentially the most profit from this probiotic-rich ingredient (and guarantee a easy texture — no clumps!), we whisk the miso paste with slightly water and add it on the finish of cooking.

Pouring a miso paste and water mixture into a pot of soup

We predict you’re going to LOVE this soup! It’s:

Brothy
Comforting
Savory
Gentle
Nourishing
& SO fast + simple to make!

It is a soup we attain for on a cold fall or winter day after we’re craving one thing easy and healthful. It’s nice as a fiber-rich aspect, and will also be loved as a light-weight meal, particularly in case you add an additional can of chickpeas and serve with bread or rice.

Extra Easy Soups You’ll Love

For those who do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Spoon resting in a bowl of our 1-Pot Kabocha Chickpea Miso Soup topped with sesame seeds

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

Servings 4 (~2 cup servings)

Course Entrée or Aspect, Soup

Delicacies Gluten-Free, Japanese-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 1-2 Tbsp olive oil
  • 1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 130 g)
  • 4 massive cloves garlic, minced
  • 4 heaping cups kabocha squash, seeds eliminated, peeled and minimize into 1 ½ inch items (measured after reducing // acorn squash additionally works)
  • 1 (15 oz.) can chickpeas, drained (or double for a heartier, much less brothy soup)
  • 2 cups vegetable broth
  • 2 cups water
  • 2 cups chopped kale (or different hearty greens of alternative — if utilizing spinach, add it similtaneously the miso combination)
  • 2 Tbsp chickpea miso paste (or sub white miso // find out about miso right here)
  • Warmth a big pot over medium warmth. As soon as scorching, add olive oil and onion and sauté for 3-4 minutes, stirring sometimes, till starting to melt. Add garlic and sauté till aromatic — about 30-60 seconds.

  • Add kabocha squash, chickpeas, vegetable broth, and water and convey to a boil over medium-high warmth. As soon as boiling, cut back to a simmer, and prepare dinner for 5-7 minutes, till the kabocha squash is simply barely tender when pierced with a fork. Then add the kale and proceed cooking for five minutes to melt. Take away from the warmth.

  • In a small bowl, mix the miso paste with 2-3 tablespoons of heat water and stir/whisk till dissolved. Add the miso combination to the soup and stir to mix. Style and modify as wanted, including extra miso paste for richness/saltiness.

  • The feel of the squash is greatest when freshly cooked, however leftover soup will preserve saved within the fridge for 3-4 days or within the freezer for 1 month or longer.

*Diet info is a tough estimate calculated with out optionally available components.

Serving: 1 (two-cup) serving Energy: 210 Carbohydrates: 35.5 g Protein: 7.2 g Fats: 5.4 g Saturated Fats: 0.7 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 2.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 719 mg Potassium: 545 mg Fiber: 9 g Sugar: 11.4 g Vitamin A: 7079 IU Vitamin C: 28 mg Calcium: 74 mg Iron: 1.6 mg



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