Japanese Pumpkin And Tofu Soup Recipe

Recipe By Slurrp

Japanese Pumpkin and Tofu Soup is a comforting and nutritious dish that is perfect for colder days. The soup is made with kabocha pumpkin, which has a sweet and nutty flavor. It is combined with tofu, mushrooms, and a flavorful broth made from dashi, soy sauce, and mirin. The result is a creamy and hearty soup that is both satisfying and delicious. Serve it as a starter or as a light meal with some crusty bread.

4.2
29 Rating -
Rate
Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Japanese Pumpkin And Tofu Soup
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Ingredients for Japanese Pumpkin And Tofu Soup Recipe

  • 1/4 Small Kabocha Pumpkin
  • 2 ounce Tofu
  • 1 ounce Mushrooms
  • 1 cup Dashi Stock
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Mirin
  • As required Salt And Pepper To Taste
  • as needed Crusty Bread For Serving

Directions: 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.
Nutrition
value
190
calories per serving
2 g Fat12 g Protein28 g Carbs26 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    12g
  • Carbs
    28g
  • Fiber
    26g

MacroNutrients

  • Carbs
    28g
  • Protein
    12g
  • Fiber
    26g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    6mg
  • Vitamin A
    866mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    111mg
  • Manganese
    < 1mg
  • Phosphorus
    416mg
  • Selenium
    1mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp