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Vietnamese-inspired Kabocha Soup Recipe (with Video)

Egg-free, Grain, Easy

Discover our Vietnamese-inspired Kabocha Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 0.5 kabocha
- 1 chayote
- 1 Leek, slice white ends only
- 4 clove Fresh garlic, roughly chopped
- 5 shitake mushrooms
- 1 Tbs Vegan fish sauce
- 1 Tbs Sugar
- 1 tsp Black pepper
- 1 Tbs Mushroom seasoning
- 1 Tbs Soy sauce
- 5 cup Water
- 1 Tbs Oil
- 1 Green onion, roughly chopped
- 0.25 cup roasted cashews
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1. Prep kabocha, chayote, leek, garlic, and shitake mushrooms.
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. Garnish with green onions and roasted cashews. Enjoy with rice and serve immediately!

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