1-Pot Kabocha Chickpea Miso Soup

👨‍🍳 Instructions

1. 1
   Step 1

   Heat sesame oil in a large pot over medium heat. Add diced onion, garlic, and ginger; sauté until softened, about 5 minutes.

2. 2
   Step 2

   Add cubed kabocha squash and chickpeas to the pot. Pour in vegetable broth and bring to a boil.

3. 3
   Step 3

   Reduce heat and simmer for 20-25 minutes until squash is tender.

4. 4
   Step 4

   Stir in miso paste and soy sauce until dissolved. Adjust seasoning with salt and pepper.

5. 5
   Step 5

   Serve hot, garnished with chopped green onions.