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Creamy Kabocha and Corn Potage

No cream vegan potage with rich flavor and texture


Soup & Stew Donabe, "Miso-shiru Nabe" (large)


8 - 10


    • 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.

      Serving suggestion: Garnish with tender asparagus.

            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 ml1
            • inch (1") = 2.5 cm
            • 1 ounce (1 oz) = 30 ml