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Pumpkin, Tofu, and Green Pepper Miso soup

Posted on July 9, 2010 at 3:31 PM

I made this miso soup with the intention of keeping the pumpkin in tact but I got distracted and walked away from the stove. When I returned, the pumpkin had overcooked and was beginning to fall apart, so I mashed them and made a puree, and then seasoned it with miso.  I actually enjoyed the flavor of this pumpkin miso soup. The sweetness of the kabocha puree blended nicely with the dashi.  I added some tofu and chopped green pepper from my garden, and  garnished it with sliced Negi. Sliced scallions will work too. I had this soup for breakfast, then for lunch and the last sip for dinner.


3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 kabocha pumkin, peeled and sliced thinly, 1/4 inch thick bite size pieces

1/2 of tofu, soft or firm.

1/4 green pepper, chopped

1/2  negi, sliced thinly or 1 scallion sliced thinly



Bring the Dashi and the kabocha to a boil in a medium saucepan, then reduce the heat to maintain a simmer until kabocha is tender and can be mashed into a puree. You should be able to mash the pumkin with a fork.



In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.



Add the tofu and green pepper, and simmer 1 minute. Turn off heat.

Pour the soup into individual bowls.



Sprinkle each bowl with negi.  Serve immediately.





Categories: Soups, Breakfast Fare

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