Ginger Miso Soup with Kabocha Squash

February 7, 2019

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This is the perfect comfort food for a cold day that’s easy on the tummy. For those unfamiliar with miso- it is a traditional Japanese seasoning made from fermenting soybeans with salt and koji. The fermented product is a paste that is used in soups, sauces and spreads. It has a salty, savoury flavour and comes in many varieties.

This isn’t a traditional miso soup recipe- it’s a quick one. It took me about 15 minutes at the most. Traditional miso would use dashi, a Japanese stock, and tofu. Instead of tofu I added some leftover pork tenderloin for protein. I also went heavy on the ginger so feel free to reduce the amount by half. The miso paste that I buy is Eden Foods organic genmai miso. There are many varieties of miso and the general rule is lighter the colour of the miso pate, the lighter the flavour.


  • 1 lb kabocha squash (aka Japanese pumpkin), peeled and cubed
  • 2 inch piece of ginger, peeled and grated
  • 6 c water
  • 1 big handful of spinach
  • 4 tbsp. miso paste
  • handful of green onion, chopped (green part only for low FODMAP)


  1. Bring water to boil in large pot. Add squash and ginger and reduce to a simmer. Cook until squash is tender, about 8 minutes. Turn off heat. Add spinach and let wilt.
  2. In a glass measuring cup, whisk miso with enough warm water to fully dissolve. When the miso is smooth and all lumps are gone, add to the squash and spinach. Stir to combine.
  3. Add green onion just before serving.

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