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–+ servings
White miso soup recipe with onions, kabocha, and mitsuba.
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White Miso Soup

By using different types of miso and varying combinations of vegetables, you can make an almost infinite variety of miso soup. My guide to making miso soup demystifies all the ingredients and sets you up with everything you need to know to make a pot of this comforting soup in a matter of minutes.
Course Soups & Stews
Cuisine Best, Japanese
Keyword breakfast, miso, soup
Level Beginner
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings 2 servings
Calories 86kcal

Equipment

Ingredients

  • 1 ½ cups dashi stock
  • 75 grams kabocha pumpkin sliced
  • 50 grams onion sliced
  • 2 tablespoons white miso add more to taste
  • mitsuba chopped, for garnish
Grams + US Cups - US Standard

Instructions

  • Add the 1 ½ cups dashi stock, 75 grams kabocha pumpkin, and 50 grams onion to a pot bring to simmer. Cook until the kabocha is tender.
    1 ½ cups dashi stock, 75 grams kabocha pumpkin, 50 grams onion
    Onions and kabocha pumpkin simmering in Dashi for making miso soup.
  • Turn down the heat and add the 2 tablespoons white miso, dissolving it in a ladle first before adding it to the soup.
    2 tablespoons white miso
    Dissolving white miso into miso soup.
  • Serve the white miso soup garnished with mitsuba.
    mitsuba

Video

Nutrition

Calories: 86kcal | Carbohydrates: 11g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1219mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg