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Pumpkin and Tofu Miso Soup

Rated as 4.4 out of 5 Stars

"A delicious Japanese-style miso soup suitable for vegetarians and vegans."
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30 m servings 317
Original recipe yields 2 servings


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  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 almost tender, 5 to 10 more minutes.
  3. Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
  4. Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.

Nutrition Facts

Per Serving: 317 calories; 12.8 40.9 12 0 1231 Full nutrition

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This was quite good.. a little more seasoning added for my tastes. Pickled ginger is really a must for this..

I made a few changes. I did not have pumpkin, but I added frozen corn kernals and lima beans, as well as shredded napa cabbage. I used a braised tofu which is a little more firm and tasty. Ad...