Name: 1-Pot Kabocha Chickpea Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Gluten-Free, Japanese-Inspired, Vegan
Ingredients: 1-2 Tbsp olive oil; 1 cup diced white or yellow onion ((1/2 medium onion yields ~1 cup or 130 g)); 4 large cloves garlic, minced; 4 heaping cups kabocha squash, seeds removed, peeled and cut into 1 ½ inch pieces; 1 (15 oz.) can chickpeas, drained ((or double for a heartier, less brothy soup)); 2 cups vegetable broth; 2 cups water; 2 cups chopped kale ((or other hearty greens of choice — if using spinach, add it at the same time as the miso mixture)); 2 Tbsp chickpea miso paste; Sesame seeds

From the recipe box

1-Pot Kabocha Chickpea Miso Soup

Yield4

Prep10 min

Cook20 min

Total30 min

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Ingredients

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Step by step

Method

6 steps

1
Heat the olive oil in a large pot over medium. Add the onion and cook 4 to 5 minutes, until soft and translucent.
2
Add the garlic and stir 1 minute.
3
Add the kabocha, chickpeas, vegetable broth, and water. Bring to a boil, then lower the heat, cover, and simmer 12 to 15 minutes, until the squash is tender when pierced with a fork.
4
Stir in the kale and cook 3 to 4 minutes, until wilted and tender.
5
Take the pot off the heat. Scoop about ½ cup of the hot broth into a small bowl and whisk the miso into it until smooth, then stir it back into the pot. Don't let the soup boil after the miso goes in.
6
Taste and add a little more miso if you'd like it saltier. Ladle into bowls and sprinkle with sesame seeds.

1-Pot Kabocha Chickpea Miso Soup