Chunky Pumpkin Miso Soup with Tofu - Move aside Ramen, this homemade miso recipe is ready to warm you up. The benefits of miso are HUGE. Don't miss out on these benefits with nutrient filled ingredients like pumpkin, tofu and of course - DASHI! Pescatarian. | wandercooks.com
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Chunky Pumpkin Miso Soup with Tofu

Move aside ramen, this homemade Chunky Pumpkin Miso Soup is ready to warm you up. The benefits of miso are HUGE, and with dashi, tofu and pumpkin, you're set! This simple heart-warming dish is bursting with healthy goodness and intensely delicious flavour.
Course Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Wandercooks

Ingredients

  • 4 cups water
  • 4 tbsp white miso paste
  • 2 tsp awase dashi stock powder
  • 100 g Japanese pumpkin diced into chunks
  • 100 g firm tofu sliced into 1-2 cm cubes
  • 1 brown onion sliced
  • 2 tbsp dried wakame seaweed
  • 2 tbsp green onion sliced

Instructions

  • Place water and dashi stock into a large saucepan and bring to a boil.
  • Add diced pumpkin and onion and boil for 5 minutes.
  • Add miso paste, and continue to cook until pumpkin is soft.
  • Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
  • Garnish with green onion and serve immediately.

Notes

If the flavour of the broth is too intense you can tone it down by adding a little more miso, or some extra water.