Imagine a soup that's not just a meal, but a warm hug for your taste buds - welcome to the world of Chunky Pumpkin Miso Soup with Tofu! This Japanese-inspired recipe transforms simple ingredients into a culinary masterpiece that will transport you straight to a cozy kitchen in Tokyo. With its rich, umami-packed broth, tender pumpkin chunks, and silky tofu, this soup is about to become your new obsession. Whether you're a seasoned home cook or a curious foodie looking to expand your culinary horizons, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups pumpkin, diced
- 1 block firm tofu, cubed
- 4 cups vegetable broth
- 3 tablespoons miso paste
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Prepare all ingredients by dicing the pumpkin into 1-inch cubes, cutting tofu into 1/2-inch squares, mincing garlic and ginger, and thinly slicing green onions.
- Heat sesame oil in a large pot over medium heat. Add minced garlic and ginger, sautéing for 30-45 seconds until fragrant but not browned.
- Add diced pumpkin to the pot and stir, cooking for 3-4 minutes to lightly caramelize the edges and develop deeper flavor.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cover and cook for 10-12 minutes until pumpkin becomes tender but still holds its shape.
- Reduce heat to low and carefully add cubed tofu to the soup, allowing it to warm through without breaking.
- In a separate small bowl, whisk miso paste with a ladleful of hot broth to temper and dissolve the miso completely, preventing clumping.
- Gently stir the dissolved miso mixture into the soup, ensuring even distribution without boiling to preserve miso's delicate flavor.
- Taste and adjust seasoning if needed, then garnish with sliced green onions just before serving.
- Serve hot in deep bowls, ensuring each serving has a generous mix of pumpkin, tofu, and broth.
Tips
- Choose the right pumpkin: Use a firm, sweet variety like kabocha or sugar pumpkin for the best texture and flavor.
- Miso matters: Use high-quality white or yellow miso paste for a smoother, more balanced taste. Avoid boiling the soup after adding miso to preserve its delicate probiotics and flavor.
- Tofu technique: Pat your tofu dry before cubing to help it maintain its shape and absorb more flavor. Firm or extra-firm tofu works best for this recipe.
- Enhance the umami: Consider adding a small splash of soy sauce or a sprinkle of bonito flakes for an extra depth of flavor.
- Garnish game: Don't skip the green onions - they add a fresh, sharp contrast to the rich, creamy soup. For extra texture, try adding some toasted sesame seeds or a drizzle of chili oil.
- Make ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. Just reheat gently to maintain the soup's delicate flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
