Japanese pumpkin and tofu soup for 4 person
Jill Dupleix shows that with instant dashi in the pantry, youre on the fast track to a healthy Japanese dinner.
Ingredients for Japanese pumpkin and tofu soup
- 1kg butternut pumpkin, peeled, cut into 1.5cm cubes
- 2 x 10g sachets instant dashi stock powder (see Notes)
- 1/4 cup (60ml) soy sauce
- 2 tablespoons mirin (Japanese rice wine: see Notes)
- 100g silken firm tofu, cut into 1.5cm cubes
- 75g baby spinach leaves
- 200g mixed mushrooms (such as chestnut, shimeji and shiitake), trimmed, sliced if large (see Notes)
- Toasted sesame seeds, to serve
Japanese pumpkin and tofu soup, How to Make
Step 1Place 1.5L (6 cups) lightly salted water in a large saucepan over medium heat.
Step 2Add 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.
Step 3Add the baby spinach and mushrooms and cook for 30 seconds until wilted. Remove from the heat.
Step 4Divide the soup among warmed serving bowls, then add a dash of sesame oil to taste, scatter with toasted sesame seeds and serve.
Dashi and mirin are from Asian food shops and selected supermarkets. Mixed mushrooms are from greengrocers.
Additional information for Japanese pumpkin and tofu soup
Preparation: 0:25 Minutes, Cooking: 0:20 Minutes, Serving: 4 Person, Level:
1065 kj Energy, 3g Fat Total, 10g Protein, 1305.89mg Sodium, 34g Carbs (sugar), 42g Carbs (total),
All nutrition values are per serve
This Japanese pumpkin and tofu soup published first on: Taste.com.au, Images by: Brett StevensYou May Also Like
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