• Creamy Kabocha Soup
  • 1 Medium Kabocha Squash, peeled, seeded and cut into small pieces
  • 3 Cups Kelp Stock
  • 2 Tablespoons Sake
  • 1 Tablespoons Olive Oil
  • ½ Teaspoon Sugar
  • 1 Teaspoon low sodium Soy Sauce
  • 2 Tablespoons White Miso
  • 1 Cup Soy Milk, freshly extracted or purchased
  • Chives, chopped for topping
  • Basic Kelp Stock
  • 1 Piece Kombu Kelp, about 2 inches by 4 inches if using Hidaka Kombu or a 3 inch square if using ma kombu
  • 4 Cups filtered or spring water

Kobocha called a squash, even in Wikipedia, is really a melon that originates from Asia. All parts of the Kobocha can be eaten; the skin and the seeds can be seasoned and roasted for a yummy healthy snack. Serve this pureed soup chilled or piping hot. This recipe is taken from the cookbook “Kansha” by Elizabeth Andoh, an excellent vegan Japanese cookbook that I highly recommend. I have posted all recipes that I have made but there are many more delightfully delicious dishes you might want to try.

Creamy Kabocha Soup


  1. Put the small cut pieces of Kabocha into a large saucepan and add 2 cups of kelp stock, sake, and  sugar.
  2. Place over medium heat, bring to a simmer and cook for about 5 minutes until Kabocha is tender.
  3. Pour Kabocha mixture into a blender, add remaining 1 cup kelp stock and blend until smooth.
  4. In the large saucepan over low heat, combine the soy sauce, miso, and soy milk. Stir until mixed well.
  5. Add the Kabocha mixture from the blender into the soy milk mixture.
  6. Stir until mixed well, keep on low heat and don’t boil.

Basic Kelp Stock


  1. Place Kombu Kelp in a large glass jar or a water glass water pitcher and cover.
  2. To extract the most flavor, allow the kombu to sit submerged in the water at room temperature for 30 minutes to 12 hours.
  3. Remove softened kombu from jar. You can store kelp stock up to 5 days before using.