japanese

Kabocha and Chickpea Miso Hot Pot with Rice

Name: Kabocha and Chickpea Miso Hot Pot with Rice
Yield: 1 serving
Cuisine: japanese
Ingredients: 182 g cooked short grain rice; 174 g kabocha squash; 111 g canned chickpeas drained; 119 g napa cabbage; 24 g miso paste; 317 g water; 8 g toasted sesame oil; 6 g fresh ginger grated

This simmered dish pairs cooked short grain rice with kabocha squash, canned chickpeas drained and miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

115 g Carbohydrates

13 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

182g cooked short grain rice 237 kcal
174g kabocha squash 78 kcal
111g canned chickpeas drained 182 kcal
119g napa cabbage 30 kcal
24g miso paste 48 kcal
317g water 0 kcal
8g toasted sesame oil 71 kcal
6g fresh ginger grated 5 kcal

Cooking instructions

kabocha squashwater
In a small pot, bring water to a simmer. Add kabocha and cook 6 to 8 minutes until nearly tender.
canned chickpeas drainednapa cabbage
Add chickpeas and napa cabbage and simmer 2 to 3 minutes until the cabbage softens.
miso paste
Lower the heat. Dissolve miso paste into a ladleful of hot broth, then stir back into the pot (do not boil hard after adding miso).
miso pastetoasted sesame oilfresh ginger grated
Stir in grated ginger and drizzle in toasted sesame oil. Taste and adjust with a little more miso if needed.
cooked short grain rice
Serve the hot pot in a bowl with cooked short grain rice on the side or in the same bowl.