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Pumpkin and Tofu Miso Soup

Shruthi
Pumpkin and Tofu Miso Soup is a light, savory soup with seasonal vegetables.
Sweet pumpkin adds color and a tender, comforting texture.
Tofu provides plant-based protein and a delicate flavor.
Miso paste creates a rich, savory broth.
Wakame seaweed adds texture and extra umami.
Fresh green onions brighten the finished soup.
Serve it as a starter, light lunch, or part of a Japanese-inspired meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Soup
Cuisine Japanese-Inspired
Servings 4
Calories 150 kcal

Ingredients
  

  • 3 cups pumpkin, peeled, seeded, and cut into bite-sized cubes (about 450 g)
  • 7 oz firm or medium-firm tofu (about 200 g), cut into cubes
  • 4 cups dashi stock (960 ml)
  • 2 tablespoons miso paste, preferably white miso
  • 1 tablespoon dried wakame seaweed
  • 2 green onions, thinly sliced
  • 1 teaspoon fresh ginger, grated (optional)
  • ½ cup sliced shiitake mushrooms
  • ½ cup thinly sliced daikon radish
  • ½ cup chopped napa cabbage
  • 1 teaspoon toasted sesame seeds
  • Shichimi togarashi or chili flakes, for serving

Instructions
 

  • Wash the pumpkin, remove its seeds and fibrous center, and peel it if necessary. Cut the flesh into evenly sized cubes, approximately 2 cm wide. Even pieces help the pumpkin cook at the same rate.
    If using kabocha squash, you can leave the skin on if it is clean and tender enough to eat.
  • Drain the tofu and gently pat it dry with a paper towel. Cut it into bite-sized cubes and set aside.
    Firm or medium-firm tofu is ideal because it holds its shape during simmering. Silken tofu also works, but it should be added carefully to prevent it from breaking apart.
  • Place the dried wakame in a small bowl and cover it with cool water. Leave it to soak for about 5–10 minutes, or follow the package instructions.
    Once softened, drain the seaweed and gently squeeze out excess water. Remember that dried wakame expands considerably, so a small quantity is usually sufficient.
  • Pour the dashi stock into a medium saucepan and place it over medium heat. Bring it to a gentle simmer.
    If you are using homemade kombu or mushroom dashi, make sure it is strained before adding the vegetables. If using instant dashi, prepare it according to the package instructions.
  • Add the pumpkin cubes to the simmering stock. Cook for approximately 10–15 minutes, depending on the variety and size of the pieces.
    Test the pumpkin with a fork. It should be tender but should still hold its shape. Avoid prolonged cooking, which can cause it to break down into the broth.
  • If you are using mushrooms or daikon, add them according to their cooking time. Firmer vegetables should go in earlier, while delicate cabbage can be added near the end.
    Add the grated ginger, if desired, for a gentle warmth that complements the sweetness of the pumpkin.
  • Gently add the tofu cubes and rehydrated wakame to the saucepan. Simmer for another 2–3 minutes, just until the tofu is heated through.
    Stir carefully to keep the tofu intact and the pumpkin pieces whole.
  • Reduce the heat to low or turn it off temporarily. Place the miso paste in a small bowl and add a ladleful of hot broth. Whisk until the miso dissolves smoothly.
    Pour the mixture back into the saucepan and stir gently. Avoid boiling the soup vigorously after adding the miso, as this can dull its delicate aroma and flavor.
  • Add most of the sliced green onions and stir gently. Taste the broth before adding any extra salt because miso can already be quite salty.
    Ladle the soup into warm bowls and garnish with the remaining green onions and toasted sesame seeds, if desired. Serve immediately while warm.

Notes

  • Choose the right pumpkin: Kabocha squash and firm cooking pumpkins work especially well because they become tender without immediately falling apart.
  • Use white miso for a mild flavor: White miso is generally sweeter and gentler, while red miso offers a stronger, saltier taste.
  • Avoid boiling after adding miso: Gentle heating helps preserve the soup's delicate aroma.
  • Cut the pumpkin evenly: Uniform cubes cook at approximately the same rate.
  • Handle tofu carefully: Fold it into the broth gently to keep the cubes intact.
  • Rehydrate seaweed properly: Dried wakame expands significantly when soaked.
  • Taste before seasoning: Miso and prepared dashi may already contain enough salt.
  • Serve fresh: The soup tastes best when freshly prepared, while the tofu and pumpkin retain their texture.

 

Keyword easy Japanese soup, Japanese Miso Soup, Pumpkin and Tofu Miso Soup, pumpkin soup with tofu, tofu soup recipe, vegan miso soup