Description
This Chunky Pumpkin Miso Soup with Tofu is a comforting, savory bowl featuring tender pumpkin chunks and soft tofu in a rich miso broth enhanced with ginger, garlic, onion, and umami-rich wakame seaweed. It combines natural sweetness from the pumpkin with the salty depth of miso and soy sauce, creating a hearty, warming meal that requires no frying or blending.
Ingredients
Scale
Main Ingredients
- 1 pound (450 g) firm tofu, drained and cut into 1-inch cubes
- 1 small onion, diced, about 1 cup
- 2 teaspoons fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 1/2 pounds (680 g) pumpkin, peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 4 cups low-sodium vegetable broth
- 2 tablespoons soy sauce
- 4 tablespoons white miso paste
- 1/4 cup warm water
- 2 tablespoons dried wakame
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 1 teaspoon toasted sesame oil, for finishing
Instructions
- Cook the Onion, Ginger, and Garlic: Place a large soup pot over medium heat. Add the diced onion along with about 2 tablespoons of vegetable broth. Cook for 3 to 4 minutes, stirring frequently, until the onion softens. Add the grated ginger and minced garlic, cooking for another 30 seconds until fragrant, stirring constantly.
- Simmer the Pumpkin: Add the pumpkin cubes to the pot. Pour in the remaining vegetable broth and soy sauce. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes. Check after 10 minutes; the pumpkin should be tender but still hold its shape.
- Mix the Miso: In a small bowl, whisk together the white miso paste and warm water until smooth and creamy. Set aside while the pumpkin finishes cooking.
- Add the Tofu and Wakame: Lower the heat once the pumpkin is nearly tender. Gently add the tofu cubes and dried wakame to the pot. Let cook gently for about 3 minutes, allowing the wakame to hydrate and the tofu to warm through without stirring too much to keep the pieces intact.
- Finish with Miso: Turn the heat to low and stir in the miso mixture gently until fully incorporated. Warm the soup for another 2 minutes without boiling. Taste and adjust flavor if needed by adding a little extra miso rather than salt.
- Garnish and Serve: Divide the soup into four bowls. Top each serving with sliced green onions, toasted sesame seeds, and a light drizzle of toasted sesame oil. Serve immediately while hot.
Notes
- Do not add extra salt before tasting; soy sauce, miso, and wakame already provide sufficient saltiness.
- Use dried wakame sparingly as it expands significantly when soaked in broth.
- Keep pumpkin pieces around 1 inch to avoid mushiness.
- Stir gently after adding tofu to prevent breaking the cubes.
- Miso should be added at the end and warmed gently to preserve its delicate flavors.
- If desired, add chili oil or chili crisp for a spicy version.
- Leftover soup stores well for up to 4 days in the refrigerator but does not freeze well due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: Chunky Pumpkin Miso Soup, Miso Soup with Tofu, Pumpkin Soup, Japanese Soup, Vegetarian Soup, Wakame Soup, Healthy Soup
