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.

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: 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.

That's it — enjoy your meal!

Pumpkin and Tofu Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions