Best 3 Pumpkin And Tofu Miso Soup Recipes

Pumpkin and tofu miso soup is a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover pumpkin and tofu, and it can be made in just a few minutes. The soup is packed with flavor, thanks to the combination of sweet pumpkin, savory miso paste, and umami-rich dashi broth. It is also a good source of protein, fiber, and vitamins. Serve it with a side of rice or noodles for a complete meal.

Here are our top 3 tried and tested recipes!

MISO SOUP WITH TOFU AND MUSHROOMS

Miso Soup with Tofu and Mushrooms image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 cups dashi
1/2 cup sliced shiitake mushrooms
4 tablespoons red miso
10 ounces tofu, cut into 1/2-inch cubes
Chopped green onions, for garnish
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes

Steps:

Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.

QUICK JAPANESE MISO SOUP RECIPE

Quick Japanese Miso Soup Recipe image

Move aside udon, this homemade Japanese Miso Soup recipe is ready to warm you up. Filled with dashi, tofu, onion and pumpkin, it's bursting with goodness and ready in 10 minutes.

Provided by Wandercooks

Categories Breakfast Soup

Time 10m

Number Of Ingredients 8

Ingredients

4 cups water
4 tbsp white miso paste
2 tsp dashi powder ((kombu dashi for vegans))
100 g Japanese pumpkin (skin cleaned, diced into chunks)
100 g firm tofu (sliced into 1-2 cm cubes)
1 onion (sliced)
1 tbsp wakame seaweed (dried, strips)
2 tbsp spring onion / green onion (sliced)

Steps:

Place water and dashi powder into a large saucepan and bring to a boil.
Pop in your diced pumpkin and onion and boil for 5 minutes or until pumpkin is soft.
Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
Switch off the heat and mix in the miso paste with a strainer or a spoon.
Garnish with spring onion and serve immediately.

Nutrition Facts : Calories 75 kcal, Carbohydrate 10 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 663 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PUMPKIN AND TOFU MISO SOUP

Pumpkin and Tofu Miso Soup image

A delicious Japanese-style miso soup suitable for vegetarians and vegans.

Provided by IDIOTEQUE

Categories Noodle Soup

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

¼ small pumpkin - peeled, seeded, and cubed
1 (2 inch) piece fresh ginger, cut into matchsticks
2 tablespoons soy sauce
2 ounces buckwheat noodles
3 ½ 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

Steps:

Bring 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.
Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
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.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 40.9 g, Fat 12.8 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 1.8 g, Sodium 1230.8 mg, Sugar 6.5 g

Tips:

Choose firm or extra firm tofu. This will help the tofu hold its shape and not crumble in the soup.
Press the tofu before using. This will help to remove excess water and make the tofu more flavorful.
Use a flavorful broth. A good quality vegetable broth or dashi will make a big difference in the flavor of the soup.
Add vegetables that will hold their shape. Some good options include carrots, celery, and shiitake mushrooms.
Don't overcook the tofu or vegetables. They should be tender but still have a little bit of a bite to them.
Serve the soup hot with your favorite toppings. Some good options include green onions, cilantro, and sesame seeds.

Conclusion:

Pumpkin and tofu miso soup is a delicious and healthy soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, savory flavor, and colorful appearance, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this pumpkin and tofu miso soup a try. You won't be disappointed!