Place water and dashi powder into a large saucepan and bring to a boil.
4 cups water, 2 tsp dashi powder
Pop in your diced pumpkin and onion and boil for 5 minutes or until pumpkin is soft.
100 g Japanese pumpkin, 1 onion
Add tofu and wakame and cook for further minute to warm the tofu without it breaking up.
100 g firm tofu, 1 tbsp wakame seaweed
Switch off the heat and mix in the miso paste with a strainer or a spoon.
4 tbsp white miso paste
Garnish with spring onion and serve immediately.
2 tbsp spring onion / green onion
If the flavour of the broth is too intense for your taste, you can tone it down by adding a little more water.
Leave the skins on your Japanese pumpkin, as they will soften.
We left the onion nice and chunky, but you can chop them finely if you prefer them to cook down into the soup broth.
If you dissolve the miso into the soup with a strainer, it helps to avoid lumps and evenly disperses.
If you can chop a pumpkin piece in half with your chopsticks, you know it's soft enough!
Is this Japanese miso soup recipe vegan? While we used dashi stock with fish and seaweed in this recipe, you can easily turn it into a vegan miso soup by using kombu dashi - which is the seaweed only stock without the fish.
Can you freeze miso paste? Yes. As it's a preserved food, miso paste will last around a year in your fridge, or pop it in the freezer for up to 18 months!
If you can't find Japanese pumpkin (Kabocha), try substituting with butternut pumpkin or Queensland blue pumpkin with skins removed.
Not a fan of tofu or seaweed? Pop in a carrot, zucchini or eggplant instead.
You can use red miso paste if that's all you can find, but the taste will be stronger and saltier, so use a little less as a pre-caution.