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 Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 12

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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

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