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Soups

Miso Soup with Kabocha and Green Onion

みそ汁（かぼちゃ・ねぎ） · Kabocha to Negi no Misoshiru

By Aoi, licensed nutritionist · From a Japanese preschool lunch menu

Miso soup is on the lunch table almost every day at Japanese preschools, and the vegetables in it change with the season. This version pairs sweet, soft kabocha squash with thinly sliced green onion in a light bonito and kombu dashi. The natural sweetness of the squash mellows the miso, so even children who are unsure about miso soup tend to finish their bowls. The kabocha is cut into small cubes with the skin left on, which holds the pieces together as they simmer and adds a little extra fiber.

Energy37.5 kcalper serving
Salt0.8 gper serving
Steps4 
AllergensNo egg, milk or wheatother allergens not checked
↓ Jump to ingredients日本語で見る (Original recipe in Japanese)

Printing uses the number of adults and children set under Ingredients, so set those first.

Miso Soup with Kabocha and Green Onion

Ingredients

Adults0
Children1
= 1 serving

One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.

Ingredients

  • 30 gkabocha squash
  • 7.5 ggreen onion (naga negi)

Seasonings

  • 150 gbonito and kombu dashi
  • 4.5 glight rice miso
About the Japanese ingredients in this recipe
kabocha squash (かぼちゃ)
Sweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
green onion (naga negi) (ねぎ)
Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
bonito and kombu dashi (かつお・昆布だし汁)
Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
light rice miso (米みそ（淡色辛みそ）)
A pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.

Full Japanese ingredient glossary →

Directions

  1. 1

    Trim away only any blemished parts of the kabocha skin, then cut the squash, skin on, into 1.5 cm cubes.

  2. 2

    Thinly slice the green onion crosswise into rounds.

  3. 3

    Bring the dashi to a boil in a pot, add the kabocha and green onion, and simmer.

  4. 4

    When the kabocha is tender, dissolve the miso into the soup.

Nutrition

Per1 serving1 adult servingYour total
Energy37.5 kcal75 kcal37.5 kcal
Protein1.8 g3.6 g1.8 g
Fat0.5 g0.9 g0.5 g
Carbohydrates7.2 g14.4 g7.2 g
Salt equivalent0.8 g1.5 g0.8 g
Calcium16.5 mg33 mg16.5 mg
Iron0.3 mg0.6 mg0.3 mg
EnergyProteinFatCarbsSalt equiv.CalciumIron
1 serving37.5 kcal1.8 g0.5 g7.2 g0.8 g16.5 mg0.3 mg
1 adult serving75 kcal3.6 g0.9 g14.4 g1.5 g33 mg0.6 mg

Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.

Ingredients in this recipe

Kabocha SquashDashi StockGreen Onion (Naga Negi)Miso

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