Roasted Kabocha & Plum Miso Soup | A Blue Zone-Inspired Comfort Food Ritual

One rainy evening, I cooked alone.
As the kabocha slices slid into the oven, I remembered a grandmother I met in Okinawa who once told me,
“Sometimes, it’s not the soup you need, but the reason to slow down and drink it.”

So I made my version of that kind of soup—one that holds space.
With roasted kabocha, the scent of warm plum wine, pan-seared tofu skin, and just a little ginger, this soup is not about being perfect. It’s about feeling quiet inside.

Ingredients (for 2 servings)

Ingredient	Amount	Notes
White miso	2 tbsp	For deeper taste, add ½ tsp red miso
Roasted kabocha slices	~6 pieces	Roast until slightly caramelized
Pitted umeboshi or plum wine	1 pc / 1 tsp	The wine aroma lingers, not the alcohol
Dashi or kombu broth	400 ml	Prepare in advance
Firm tofu	Half block	Slice thick and sear for better texture
Ginger + white scallion	A small handful	Sautéed for warmth
Toasted sesame / shiso	A pinch	For garnish and balance

Steps

1. Prep the kabocha: Brush slices with olive oil and sprinkle salt. Roast at 180°C (356°F) for 12–15 min until golden.
2. Sear the tofu: Pat tofu dry, slice thick, sear in a pan until both sides are golden.
3. Sauté aromatics: Heat olive oil, lightly sauté ginger and white scallion until fragrant.
4. Make the broth: Add broth to the pot, turn off heat, dissolve miso using a strainer, then add umeboshi or plum wine. Let it infuse gently.
5. Assemble the bowl: Place tofu and kabocha into bowls, pour soup over, and finish with sesame or shiso.

Nutritional Notes

Element	Functional Benefits
Miso	Fermented, gut-friendly, full of amino acids
Kabocha	Rich in fiber and beta-carotene; antioxidant support
Plum (umeboshi)	Supports digestion, gently detoxifying
Tofu	Plant-based protein, easy to absorb, filling
Ginger + Scallion	Boosts circulation, warms the stomach

✅ Especially good for cooler seasons, busy minds, sensitive digestion, or a gentle end to a long day.