Kabocha Shiso Tofu Somen is a delightful Japanese dish that marries the earthy sweetness of kabocha squash with the fresh, herbal notes of shiso leaves. Tofu adds a subtle creaminess, while somen noodles provide a light, silky texture. This dish is beloved for its balance of flavors and healthy ingredients, making it both nourishing and delicious. The kabocha squash is roasted to perfection, lending a caramelized depth that pairs beautifully with the umami-rich soy sauce dressing. Shiso leaves bring a refreshing contrast, enhancing the dish’s complexity. Ideal for a light lunch or dinner, this recipe is a testament to the simple yet profound flavors of Japanese cuisine, loved by many for its wholesome and satisfying nature.
Kabocha Shiso Tofu Somen
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 1 Piece
- Shiso Leaves – 10 Piece
- Tofu – 300 Grams
- Somen – 200 Grams
- Soy Sauce – 3 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 2 Cloves
- Ginger – 1 Tsp
- Salt – 1 Tsp
- Water – 2 Liters
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
50 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C. Cut the kabocha into wedges and place on a baking sheet. Roast for 25 minutes until tender.
Step 2
While the kabocha is roasting, bring 2 liters of water to a boil. Add somen noodles and cook for 3 minutes. Drain and rinse with cold water.
Step 3
Cut the tofu into cubes. Heat sesame oil in a pan over medium heat. Add tofu and cook until golden brown on all sides.
Step 4
Grate the garlic and ginger.
Step 5
In a small bowl, mix soy sauce, grated garlic, and ginger.
Step 6
Once the kabocha is done, slice the shiso leaves thinly. In a large bowl, combine somen, tofu, kabocha, and shiso.
Step 7
Drizzle the soy sauce dressing over the noodle mixture and toss gently to combine. Serve immediately.
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