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Spaghetti Squash Red Miso Soup

Enjoy this special miso soup with the crispy texture of noodle-like flesh of spaghetti squash (somen-uri).

Ingredients (4 servings)

Somen-uri 200 g
Red cabbage sprouts Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe


(Dashi-added Red Miso)


  1. Cut the somen-uri into thick round slices and remove the seeds and pulp. Boil the slices in plenty of water until the flesh breaks into strings. Place the somen-uri in cold water and further loosen up the flesh into strings off the rind.
  2. Bring the dashi stock to a boil. Dissolve the miso and add the somen-uri.
  3. Serve the miso soup in bowls with the red cabbage sprouts on top.

★ A Note

Somen-uri is also called kinshi-uri or somen-kabocha in Japan. Somen-uri in red miso soup looks exactly like somen noodles.

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