Delicious Pumpkin and Tofu Miso Soup Recipe

This cozy and nutritious soup combines the rich flavors of pumpkin and miso with the protein-packed goodness of tofu. Perfect for chilly nights or when you're craving something comforting yet healthy.

Ingredients

• 1 small pumpkin, peeled and cubed
• 1 block of firm tofu, cubed
• 4 cups vegetable broth
• 3 tbsp miso paste
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• Salt and pepper to taste

Directions

1. In a large pot, heat sesame oil over medium heat.
2. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add pumpkin cubes and tofu, cook for another 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, stir in miso paste until dissolved.
6. Simmer for 15-20 minutes until pumpkin is tender.
7. Stir in soy sauce, rice vinegar, and season with salt and pepper.
8. Serve hot, garnished with sliced green onions.

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