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Vietnamese-inspired Kabocha Soup

Watch how to make it here

To understand Vietnam’s culture and people, you have to look at their soup. Soup is a staple in Vietnamese cuisine that is enjoyed throughout one’s meal and in a way, cleanses the palate between bites of all the other entrees. This soup is delicious and quick to make!

A few notes:

  1. Vietnamese soups have a light broth. It is usually not blended up and you can taste/bite into the vegetables.
  2. Chayote and kabocha can be found in most grocery stores. To be sure, head to your nearest Asian grocery store and you can find it there.
  3. Vegan fish sauce is also found in Asian grocery stores. If it’s not available in your area, feel free to use a bit more fish sauce.
  4. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Vietnamese-Inspired Kabocha Soup

1. Vietnamese soups have a light broth. It is usually not blended up and you can taste/bite into the vegetables.
2. Chayote and kabocha can be found in most grocery stores. To be sure, head to your nearest Asian grocery store and you can find it there.
3. Vegan fish sauce is also found in Asian grocery stores. If it’s not available in your area, feel free to use a bit more fish sauce.
4 Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time

10 min

cooking time

20 min

Servings

4

total time

30 min

Difficulty

Easy

Ingredients

1
1/2 small kabocha, peeled and cubed
2
1 chayote, peeled and cubed
3
1 leek, slice white ends only
4
4 cloves garlic, roughly chopped
5
5 shitake mushroom, quartered
6
1 tbsp vegan fish sauce
7
1 tbsp sugar
8
1 tsp black pepper
9
1 tbsp mushroom seasoning
10
1 tbsp soy sauce
11
5 cups water
12
1 tbsp oil
13
Toppings
14
1 green onion, roughly chopped
15
1/4 cup roasted cashews

Cooking Instructions

1
Step 1
Prep kabocha, chayote, leek, garlic, and shitake mushrooms.
2
Step 2
In a wok or large pot, heat up 1 tbsp of oil. Saute the leeks and garlic for a few minutes until lightly golden. Add mushrooms and cook for a few minutes, stirring occasionally. Add the kabocha and chayote. Season with vegan fish sauce, sugar, black pepper, mushroom seasoning, and soy sauce. Cook for 4-5 minutes, stirring occasionally. Add water, enough to cover all the vegetables. Turn up the heat until it begins to boil. Turn down to low and simmer for 10 minutes.
3
Step 3
Garnish with green onions and roasted cashews. Enjoy with rice and serve immediately!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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