Published: by Absolutely Recipes, in the recipes category.

Japanese pumpkin and tofu soup Recipe.

Ingredients:

2 1/4 LB butternut squash, peeled, cut into 1/2" cubes
2 packets instant dashi stock powder
1/4 cup soy sauce
2 TBSPs mirin
1/4 LB silken firm tofu, cut into 1/2" cubes
1/2 Cup baby spinach leaves
1 Cup mixed mushrooms, trimmed, sliced if large
Sesame oil & toasted sesame seeds, to serve

Recipe Instructions:

Place 6 cups lightly salted water in a large saucepan over medium heat.

Add the pumpkin, bring to a simmer, then cook for 10-15 minutes until tender but not too soft.
Stir in the dashi powder, soy sauce and mirin.
Add the tofu and simmer for 5 minutes or until warmed through.

Add the baby spinach and mushrooms and cook for 30 seconds until wilted.
Remove from the heat.

Divide the soup among warmed serving bowls, then add a dash of sesame oil to taste, scatter with toasted sesame seeds and serve.

Back To Main Recipe List...