Vietnamese Kabocha Squash Soup Recipe

Name: Vietnamese Kabocha Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried shiitake mushrooms; 1 (10.5 ounce) package bean-thread noodles, or to taste; 1 kabocha squash, quartered and seeded; 1 pound ground turkey; 1 1/2 teaspoons fish sauce, or more to taste; 1 pinch ground white pepper; 3 quarts water; 1 quart chicken stock; 1 pound shrimp; 2 scallions, chopped; 3 tablespoons chopped cilantro, or to taste; cracked black pepper to taste

Servings: persons

12 dried shiitake mushrooms
1 (10.5 ounce) package bean-thread noodles, or to taste
1 kabocha squash, quartered and seeded
1 pound ground turkey
1 1/2 teaspoons fish sauce, or more to taste
1 pinch ground white pepper
3 quarts water
1 quart chicken stock
1 pound shrimp
2 scallions, chopped
3 tablespoons chopped cilantro, or to taste
cracked black pepper to taste

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile, soak noodles in cold water for 15 minutes.
3
Arrange kabocha squash on a baking pan. Add some water to the pan.
4
Roast in the preheated oven until tender, about 15 minutes.
5
Drain noodles and chop into small pieces. Mix noodles, diced shiitakes, turkey, fish sauce, and white pepper thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious.
6
Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls, or quenelles, using 2 hot, wet spoons. Drop meatballs into the boiling broth. Cook until they float, 10 to 30 seconds.
7
Peel skin off the squash if desired. Dice into 1 1/2-inch pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque, about 5 minutes more.
8
Taste and add more fish sauce if desired. Top with scallions, cilantro, and black pepper.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 dried shiitake mushrooms, 1 (10.5 ounce) package bean-thread noodles, or to taste, 1 kabocha squash, quartered and seeded, 1 pound ground turkey, and more.

Yes, Vietnamese Kabocha Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Kabocha Squash Soup

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