Hojicha Shiso Tofu Kabocha Stew is a delightful Japanese dish that combines the earthy flavors of hojicha tea with the fresh, herbal notes of shiso leaves. Kabocha, a type of Japanese pumpkin, adds a natural sweetness and creamy texture to the stew, making it a comforting meal perfect for any season. The addition of tofu provides a rich source of protein, while the aromatic blend of ingredients creates a harmonious balance of flavors. This stew is loved for its warm, soothing qualities and unique taste profile that brings together the best of Japanese culinary traditions. It’s a wholesome, satisfying dish that’s both nourishing and delicious.
Hojicha Shiso Tofu Stew
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 2 Cups
- Hojicha – 3 Tbsp
- Shiso – 10 Piece
- Tofu – 400 Grams
- Kabocha – 500 Grams
- Garlic – 4 Cloves
- Soy Sauce – 4 Tbsp
- Ginger – 1 Tbsp
- Vegetable Broth – 1 Liters
- Sesame Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
1.5 Grams
Saturated Fat
900 Mg
Sodium
45 Grams
Total Carbohydrate
6 Grams
Dietary Fiber
18 Grams
Protein
30 Mg
Vitamin C
Directions
Step 1
Heat sesame oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
Step 2
Add ginger and stir for 1 minute.
Step 3
Pour in vegetable broth and bring to a simmer.
Step 4
Add kabocha pieces and cook until tender, about 10 minutes.
Step 5
Stir in soy sauce and hojicha tea, steeping for 5 minutes.
Step 6
Add tofu and shiso leaves, gently stirring to combine.
Step 7
Simmer for an additional 10 minutes, allowing flavors to meld. Serve hot.
Latest Recipe
Experience the vibrant and exotic flavors of North Africa with....
A Spanish-Style Omelet Burger is a delicious fusion of a....
Pizza Bombs are delicious stuffed dough balls packed with cheese,....
Egg Pakoray is a popular Pakistani street-style snack made by....
Reviews
There are no reviews yet. Be the first one to write one.