Pumpkin Miso Soup

PUMPKIN MISO SOUP

Always use organic when possible

  • 1/2 small pumpkin, peeled, seeded, cubed
  • 2  pieces fresh ginger, 2 inches long, peeled, cut into matchsticks
  • 4 tbsp  soy sauce
  • 4 oz buckwheat noodles
  • 8 oz firm tofu, cut into cubes
  • 4 tsp  miso paste
  • 4 tsp sesame oil
  • 4 green onions, finely chopped on diagonal
  • 4 red chili peppers, sliced on diagonal(can seed if you want to reduce heat)
  • 4 tbsp  sesame seeds, toasted
  • 5 tbsp pickled ginger

  1. In a large saucepan over medium-high heat, bring water to boil.

  2. Add pumpkin, ginger, and soy sauce. Cook for 3-4 minutes.

  3. Add noodles to mixture. Cook for 4-5 minutes. Noodles should not be over-cooked. Add tofu to pumpkin and noodle mixture.

  4. Cook until pumpkin and noodles become mostly tender. About 7-10 minutes.

  5. Add 1 teaspoon of miso paste into each of the 4 serving bowls. Add a bit of cooking water into each bowl and whisk until miso dissolves

  6. Divide pumpkin tofu soup into 4 equal portions.

  7. Garnish with 1 teaspoon of sesame oil, 1 chopped green onion, 1 sliced red chili pepper, 1 tablespoon of sesame seeds, 1 tablespoons of cilantro and 11/4 tablespoon of pickled ginger.

Side Dish
pumkin