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Pumpkin and Tofu Miso Soup Recipe

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Pumpkin and Tofu Miso Soup Recipe

Directions

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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
  • Methods :

  • Step 1

    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.

  • Step 2

    Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.

  • Step 3

    Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.

  • Step 4

    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.

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