Pumpkin And Tofu Miso Soup
This creamy pumpkin bisque is basically fall in a bowl — and only takes 10 this comforting and easy pumpkin soup recipe is a lifesaver when you're short on time (or.
Recipe Summary Pumpkin And Tofu Miso Soup
A delicious Japanese-style miso soup suitable for vegetarians and vegans.Ingredients | Pumpkin Soup Australia¼ small pumpkin - peeled, seeded, and cubed1 (2 inch) piece fresh ginger, cut into matchsticks2 tablespoons soy sauce2 ounces buckwheat noodles3 ½ ounces firm tofu, cubed2 teaspoons miso paste2 teaspoons sesame oil2 green onions, finely chopped on the diagonal2 large red chile peppers, sliced on the diagonal2 tablespoons toasted sesame seeds2 tablespoons chopped fresh cilantro, or more to taste2 tablespoons pickled gingerDirectionsBring 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.Info | Pumpkin Soup Australiaprep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
TAG : Pumpkin And Tofu Miso SoupSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,