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Kabocha Squash Soup

Makes at least 2 servings


  • *2 cups water
  • *1 handful about 1/2 cup of wakame seaweed
  • *1 kabocha squash cut into cubes (no need to peel it)
  • *1 daikon radish peeled and cut into cubes
  • *tops from 1 bunch of scallions green onions, or ramps, chopped
  • *2-4 cups additional water vegetable stock or homemade chicken stock
  • *2-3 tablespoons white or red miso I like South River Brand Chickpea Miso
  • *1-2 teaspoons Thai chili garlic sauce
  • *2-4 tablespoons whole coconut milk--optional


  • 1. Heat 2 cups water in a pot; add wakame, kabocha, scallions, and daikon radish. Cook over low heat for about 15 minutes.
  • 2. Check to see that the wakame is softened and the squash and daikon are cooked through and soft; if not, simmer 5-10 more minutes. Add the additional liquid. Because it is important not the boil the miso (boiling destroys the healthful enzymes), remove about 1/2 cup of the hot soup to a small bowl, and whisk the miso until it dissolves.
  • 3. Return the miso mixture to the soup pot and stir to combine. Add the chili sauce and the optional coconut milk, and mix well. Taste and add more of these, if desired.