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Creamy Kabocha and Corn Potage

No cream vegan potage with rich flavor and texture
Creamy Kabocha and Corn Potage


Soup & stew donabe, "Miso-shiru Nabe" (large)




  • 1 tablespoon olive oil
  • ¼ medium sweet onion, minced
  • 1 clove garlic, minced
  • 1 small knob, ginger, minced
  • 1/6 medium kabocha, peeled and cut into cubes
  • 3 cups (750 ml) vegetable stock
  • 4 ears corn, sliced off from cobs
  • 2 tablespoons Saikyo miso (sweet white miso)
  • 1 tablespoon shio-koji (can be substituted with 1 teaspoon salt)
  • some white pepper
  • some very fine olive oil


  1. In "Miso-shiru Nabe", heat 1 tablespoon olive oil and sauté the onion, garlic, and ginger over medium heat until the onion is very soft (about 5 minutes). Add the kabocha and sauté for 1 minute. 
  2. Add the vegetable stock. Turn the heat to medium-high. Bring to a boil, and reduce the heat to simmer.
  3. Add all the corn except for 1 cup (240 ml). Simmer until the kabocha is cooked through (about 5 minutes). Turn off the heat and let it rest for 10 minutes.
  4. Transfer the content to a blender.  Add the miso, shio-koji, and some white pepper. Blend until smooth.
  5. Transfer the blended mixture back to "Miso-shiru Nabe". Add the remaining corn and bring to simmer over medium-heat. Simmer for a few minutes.
  6. Serve into individual soup bowls and with some drizzle of fine olive oil and sprinkle of white pepper.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml