Japanese Pumpkin And Tofu Soup Recipe

Cooking Directions

• STEP 1.Peel and dice the kabocha pumpkin into small cubes. Slice the mushrooms and tofu.
• STEP 2.In a large pot, heat oil over medium heat. Add the pumpkin cubes and cook for a few minutes until slightly softened.
• STEP 3.Add the mushrooms and cook for another 2-3 minutes. Then add the tofu, dashi stock, soy sauce, and mirin.
• STEP 4.Simmer the soup for about 15-20 minutes until the pumpkin is tender. Use an immersion blender to blend the soup until smooth.
• STEP 5.Season with salt and pepper to taste. Serve the soup hot with some crusty bread on the side.

Cooking Tips

• You can use other types of pumpkin or squash if kabocha pumpkin is not available.
• For a creamier texture, you can add a splash of coconut milk or cream to the soup.
• Garnish the soup with some chopped green onions or cilantro for added freshness.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with some crusty bread or steamed rice for a more substantial meal.