Pumpkin and Tofu Miso Soup Recipe

Name: Pumpkin and Tofu Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce.
2
Cook pumpkin mixture for about 3 minutes.
3
Add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
4
Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
5
Place 1 teaspoon miso paste into each serving bowl.
6
Ladle cooking water into each bowl and whisk until miso is dissolved.
7
Divide 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.

185

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: 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, and more.

Yes, Pumpkin and Tofu Miso 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.

Pumpkin and Tofu Miso Soup

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