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Ingredients30 m servings 317 cals
Original recipe yields 2 servings
- 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.
- Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
- Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.
- 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.
Per Serving: 317 calories; 12.8 g fat; 40.9 g carbohydrates; 12 g protein; 0 mg cholesterol; 1231 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was quite good.. a little more seasoning added for my tastes. Pickled ginger is really a must for this..