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1-Pot Kabocha Chickpea Miso Soup
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Ingredients
0 of 10 gathered
Step by step
Method
4 steps
- 1
Heat a large pot over medium heat. Once hot, add olive oil and onion and sauté for 3-4 minutes, stirring occasionally, until beginning to soften. Add garlic and sauté until fragrant — about 30-60 seconds.
- 2
Add kabocha squash, chickpeas, vegetable broth, and water and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and cook for 5-7 minutes, until the kabocha squash is just barely tender when pierced with a fork. Then add the kale and continue cooking for 5 minutes to soften. Remove from the heat.
- 3
In a small bowl, combine the miso paste with 2-3 tablespoons of warm water and stir/whisk until dissolved. Add the miso mixture to the soup and stir to combine. Taste and adjust as needed, adding more miso paste for richness/saltiness.
- 4
The texture of the squash is best when freshly cooked, but leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for 1 month or longer.