Yuzu Shiso Tofu Soup

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Yuzu Shiso Tofu Soup is a delightful Japanese dish that combines the earthy sweetness of kabocha squash with the zesty tang of yuzu and the aromatic freshness of shiso leaves. This soup is a harmonious blend of flavors and textures, with silky tofu adding protein and a creamy element, while the kabocha provides a velvety richness. The yuzu’s citrus notes and the shiso’s minty undertones elevate the soup, making it a refreshing and comforting choice. This dish is beloved for its balance of savory and slightly sweet flavors, offering a unique taste experience that is both nourishing and satisfying.

Ingredients

Serving Size:

Kabocha – 1 Piece
Tofu – 400 Grams
Yuzu Juice – 4 Tbsp
Shiso Leaves – 8 Piece
Onion – 1 Piece
Garlic – 2 Cloves
Ginger – 1 Tsp
Vegetable Broth – 4 Cups
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Salt – 1 Tsp
black pepper – 0.5 Tsp

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

2 Grams

Saturated Fat

800 Mg

Sodium

6 Grams

Dietary Fiber

9 Grams

Sugars

14 Grams

Protein

30 Mg

Vitamin C

Directions

Step 1

Peel and cube the kabocha. Chop the onion and garlic finely. Slice the shiso leaves into thin strips.

Step 2

In a large pot, heat the sesame oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.

Step 3

Add the kabocha cubes to the pot and stir well. Pour in the vegetable broth and bring to a boil.

Step 4

Reduce the heat and simmer for 20-25 minutes until the kabocha is tender. Use a blender to puree the soup until smooth.

Step 5

Cut the tofu into cubes and add it to the soup. Stir in the yuzu juice, soy sauce, salt, and pepper.

Step 6

Simmer for an additional 5 minutes.

Step 7

Serve hot, garnished with shiso strips.

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Yuzu Shiso Tofu Soup

Categories :

Ingredients

Nutrition