PUMPKIN AND TOFU MISO SOUP
A delicious Japanese-style miso soup suitable for vegetarians and vegans.
Provided by IDIOTEQUE
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 12
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
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Tanisha Bell
[email protected]This soup is a great way to use up leftover pumpkin puree. It's also a good way to get your kids to eat more vegetables.
Abdullah AL Mamun
[email protected]I wasn't sure how I'd feel about the combination of pumpkin and tofu, but I was pleasantly surprised. The flavors work really well together.
Ayman Saad
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. It's so flavorful and comforting.
Aleena
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. It's unique, delicious, and easy to make.
John Chima Iheonu
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Izora Olawumi
[email protected]I'm not a huge fan of pumpkin, but this soup changed my mind. It's so creamy and flavorful.
Sara Maarabouni
[email protected]My family loved this soup! It's a great way to get them to eat more vegetables.
SAIBA KITCHEN 55
[email protected]This soup is the perfect balance of sweet and savory. I couldn't get enough of it!
Mr Waqas
[email protected]I love the vibrant color of this soup! It's so inviting and makes me want to eat it.
Mahboob Wafadar
[email protected]This soup is so easy to make and it's packed with flavor. I'll definitely be making it again.
Nasrin Akhter
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor combination.
kolayga faraska
[email protected]This soup is so comforting and satisfying. I love it on a cold day.
Mahia Akter
[email protected]I wasn't sure how I'd feel about tofu in soup, but I was pleasantly surprised! The tofu added a nice protein boost and didn't overpower the other flavors.
Xmen Basketball USA
[email protected]This is a great way to use up leftover pumpkin puree. I added a bit of kale for extra greens and it was delicious.
Abdiaziz Haaji
[email protected]I've made this soup several times now and it's always a hit. I love the creamy texture of the pumpkin and the umami flavor of the miso.
Eric Kramer
[email protected]Easy to make and so delicious! I used firm tofu and it held its shape really well in the soup.
Sidra sami
[email protected]This soup was a delightful blend of flavors and textures! The pumpkin and tofu complemented each other perfectly, and the miso broth was rich and savory. I added a bit of extra ginger for a spicy kick, and it was perfect.