Shiso Tofu Kabocha Miso Soup is a delightful blend of Japanese flavors, combining the earthy sweetness of kabocha squash with the rich umami of miso. The addition of tofu provides a creamy texture, while shiso leaves add a refreshing herbal note that elevates the dish. Originating from Japan, this soup is enjoyed for its comforting warmth and nutritious ingredients. It’s a beloved dish that balances rich flavors with lightness, making it perfect for any season. The combination of ingredients creates a harmonious taste profile that is both savory and subtly sweet, drawing food lovers to its unique and satisfying taste.
Shiso Tofu Miso Soup
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 500 Grams
- Tofu – 250 Grams
- Shiso Leaves – 10 Piece
- Miso Paste – 3 Tbsp
- Dashi Stock – 1.5 Liters
- Onion – 1 Piece
- Garlic – 2 Cloves
- Soy Sauce – 2 Tbsp
- Ginger – 1 Tsp
- Seaweed – 5 Grams
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
52 Grams
Carbohydrates
6 Grams
Dietary Fiber
10 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Peel and cut the kabocha into cubes. Set aside.
Step 2
Dice the onion and mince the garlic.
Step 3
Prepare the tofu by cutting it into small cubes.
Step 4
In a pot, heat dashi stock over medium heat and add onions and garlic.
Step 5
Add kabocha cubes to the pot and simmer until tender, about 15 minutes.
Step 6
Stir in the miso paste, soy sauce, and ginger. Mix well.
Step 7
Add tofu cubes and seaweed, cooking for 5 more minutes. Garnish with shiso leaves before serving.
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