Pumpkin and Tofu Miso Soup

Pumpkin and Tofu Miso Soup

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"A delicious Japanese-style miso soup suitable for vegetarians and vegans."
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30 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1231 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



This was quite good.. a little more seasoning added for my tastes. Pickled ginger is really a must for this..

I made a few changes. I did not have pumpkin, but I added frozen corn kernals and lima beans, as well as shredded napa cabbage. I used a braised tofu which is a little more firm and tasty. Ad...

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