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  • Writer's pictureMiwa


Updated: Jan 5, 2023




<Yield> 4 servings

<Prep time> 7 mins

<Cook time> 30 mins


3 cups chopped (500g) kabocha squash

1 large onion (300g)

½ cup chopped celery stalk (80g)

1 cup shimeji mushrooms ( any type of mushroom is ok)

1 tbsp high heat oil

1 tbsp shio koji / 1/4 tsp salt

1 cup water

1 cup soy milk

1 ½ tsp yellow miso

1 tbsp butter / vegan butter

salt and pepper (optional to adjust the taste)


1. Dice the kabocha squash into bite sized pieces ( ½ inch cube). Thinly slice the onion and the celery stalk. Trim off the stem of the shimeji mushroom and tear them by hand.

2. Heat oil in a pan over medium heat. Add all the vegetables ( step 1) and shio koji Or salt. Once the vegetables start to sweat, cover with a lid and reduce the heat to low. Steam for about 15-20 min or until the kabocha is fully cooked. Splash in some water if it’s needed during the steaming process.

3. Add in the water. Blend with an immersion blender until it’s creamy. Add in the soy milk. Mix the miso paste with 2 tbsp of liquid from the pot in a small bowl, then add it back into the soup. Drop in the butter and let it melt completely. Season with salt and pepper to your liking. Now it's ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1. I recommend making the soup as smooth as possible when you blend it.

2. Use any type of milk you have on hand.

3. Make sure to dissolve the miso paste completely before adding it into the soup to prevent salty lumps in your soup.

<Storage time>

Store the soup in an air-tight container in the fridge for 5 days or in the freezer for 3 weeks.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan!

2022/10/15 MIWA

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