• Miwa





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

2; Heat oil in a pan over medium heat. Add all the vegetables ( step1) and shiokoji Or salt. Once the vegetables start to sweat, close the lid and reduce the heat to low. Steam it for about 15-20min or until the kabocha is fully cooked. Splash some water if it’s needed during this steaming process.

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

<Miwa’s tips> ※Watch more on YouTube!

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

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

3; Make sure to dissolve miso paste before adding it into the soup to prevent from having a lamp in your soup.

<Storage time>

Keep them 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 very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/10/15 MIWA

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