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Pumpkin and Tofu Miso Soup Recipe

Recipe by: IDIOTEQUE

"A delicious Japanese-style miso soup suitable for vegetarians and vegans."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce. Cook pumpkin mixture for about 3 minutes. Add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
  • 2Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
  • 3Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
  • 4Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.
Ingredients
  • 2 servings
  • 317 cals
  • 1/4 small pumpkin - peeled, seeded, and cubed
  • 1 (2 inch) piece fresh ginger, cut into matchsticks
  • 2 tablespoons soy sauce
  • 2 ounces buckwheat noodles
  • 3 1/2 ounces firm tofu, cubed
  • 2 teaspoons miso paste
  • 2 teaspoons sesame oil
  • 2 green onions, finely chopped on the diagonal
  • 2 large red chile peppers, sliced on the diagonal
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons chopped fresh cilantro, or more to taste
  • 2 tablespoons pickled ginger
Nutrition

Amount per serving ( 5 total)

  • Calories:
    317
    16%
  • Fat:
    12.8
    20%
  • Carbs:
    40.9
    13%
  • Protein:
    12
    24%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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