Pumpkin and Tofu Miso Soup

Ingredients

  • ¼ small pumpkin - peeled, seeded, and cubed
  • 1 (2 inch) piece fresh ginger, cut into matchsticks
  • 2 tablespoons soy sauce
  • 2 ounces buckwheat noodles
  • 3 ½ ounces firm tofu, cubed
  • 2 teaspoons miso paste
  • 2 teaspoons sesame oil
  • + 5 more ingredients
    • 2 green onions, finely chopped on the diagonal
    • 2 large red chile peppers, sliced on the diagonal
    • 2 tablespoons toasted sesame seeds
    • 2 tablespoons chopped fresh cilantro, or more to taste
    • 2 tablespoons pickled ginger

1. Bring 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. 2. Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are a...

View full recipe at SpringPad

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