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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vietnamese Kabocha Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions