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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Nakandi Sharifah
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Patience RALUBUVHI
[email protected]I love the combination of pumpkin and miso in this soup. It's a unique and flavorful combination that I've never had before.
Awais Sahil
[email protected]This soup is a great way to use up leftover pumpkin. It's also a healthy and flavorful meal.
Alyssa Peters
[email protected]I'm not a big fan of tofu, but it was surprisingly good in this soup. It added a nice protein boost without being too overpowering.
Veronica Butalon
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to get your daily dose of vegetables.
Bilal Butt
[email protected]I love the creamy texture of this soup. It's so comforting and satisfying.
Koofi Kadha
[email protected]This soup is so easy to make, and it's a great way to use up leftover pumpkin.
Umar Ali Shah
[email protected]I'm not usually a fan of pumpkin soup, but this one was really good! The miso added a nice savory flavor.
Rukiirasaija Innocent
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
janvi KHAN
[email protected]I love the combination of pumpkin and miso in this soup. It's a unique and flavorful combination that I've never had before.
Bkck isima
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to use up leftover pumpkin.
Emmilee Childress
[email protected]I'm not a big fan of tofu, but it was surprisingly good in this soup. It added a nice protein boost without being too overpowering.
Enas Saafan
[email protected]This soup is so easy to make, and it's a great way to get your daily dose of vegetables.
Donte Dorvilus
[email protected]I love the creamy texture of this soup. It's so comforting and satisfying.
Alton Ngwenya
[email protected]This soup is a great way to use up leftover pumpkin. It's also a healthy and flavorful meal.
Axel M√°rquez
[email protected]I'm not usually a fan of pumpkin soup, but this one was really good! The tofu added a nice protein boost and the miso gave it a unique flavor.
Umair Nassr
[email protected]The soup was delicious! The pumpkin and tofu were a great combination, and the miso added a nice savory flavor.
Hassan Illahi
[email protected]This soup was so easy to make and it turned out amazing! I'm definitely going to be making it again.
Emran Jewel
[email protected]I've made this soup several times now and it's always a hit! My family loves the creamy texture and the subtle sweetness of the pumpkin.
pankoj sarkar
[email protected]This soup is a delicious and comforting way to warm up on a cold day. The pumpkin and tofu provide a great balance of flavors and textures, and the miso adds a savory depth.