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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 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

Nutrition Info

316.8 calories carbohydrate: 40.9 g cholesterol: : - fat: 12.8 g fiber: 3.6 g protein: 12 g saturatedFat: 1.8 g servingSize: - sodium: 1230.8 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

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.

2 servings

A delicious Japanese-style miso soup suitable for vegetarians and vegans.