Pumpkin And Tofu Miso Soup Recipes

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QUICK JAPANESE MISO SOUP RECIPE



Quick Japanese Miso Soup Recipe image

Move aside udon, this homemade Japanese Miso Soup recipe is ready to warm you up. Filled with dashi, tofu, onion and pumpkin, it's bursting with goodness and ready in 10 minutes.

Provided by Wandercooks

Categories     Breakfast     Soup

Time 10m

Number Of Ingredients 8

4 cups water
4 tbsp white miso paste
2 tsp dashi powder ((kombu dashi for vegans))
100 g Japanese pumpkin (skin cleaned, diced into chunks)
100 g firm tofu (sliced into 1-2 cm cubes)
1 onion (sliced)
1 tbsp wakame seaweed (dried, strips)
2 tbsp spring onion / green onion (sliced)

Steps:

  • Place water and dashi powder into a large saucepan and bring to a boil.
  • Pop in your diced pumpkin and onion and boil for 5 minutes or until pumpkin is soft.
  • Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
  • Switch off the heat and mix in the miso paste with a strainer or a spoon.
  • Garnish with spring onion and serve immediately.

Nutrition Facts : Calories 75 kcal, Carbohydrate 10 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 663 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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