Pumpkin and Tofu Miso Soup Recipe - Allrecipes.com
  • READY IN 30 mins

Pumpkin and Tofu Miso Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  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.
  2. Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
  3. Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 1231 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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