Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes. | 3. Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1/4		peeled seeded cubed	-	-	-	-
ginger	1	piece	cut	9.6	2.1324	0.2184	0.09
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
buckwheat noodle	2	ounces		50.4333	0.0	11.22	0.2833
tofu	3 1/2	ounces	cubed firm	142.8814	2.7584	17.1359	8.6523
miso paste	2	teaspoons		22.44	2.8753	1.4495	0.6811
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
red chile pepper	2		sliced	-	-	-	-
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
ginger	2	tablespoons	pickled	9.6	2.1324	0.2184	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.