Yuzu Shiso Tofu Kabocha Zosui is a comforting Japanese rice soup, often enjoyed for its soothing properties and nourishing ingredients. This dish combines the rich sweetness of kabocha squash with the fresh, citrusy notes of yuzu and the herbal aroma of shiso leaves. Tofu adds a silky texture and protein to the dish, making it both satisfying and healthy. The combination of these ingredients creates a harmonious balance of flavors that is both refreshing and comforting, perfect for a chilly day or when you need a warm, nutritious meal. The delicate broth, infused with dashi and soy sauce, enhances the natural flavors, making this zosui a beloved choice for many seeking a taste of traditional Japanese comfort food.
Yuzu Shiso Tofu Kabocha Zosui
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 300 Grams
- Tofu – 200 Grams
- rice – 2 Cups
- Shiso Leaves – 10 Piece
- Yuzu Juice – 3 Tbsp
- Dashi – 4 Cups
- Soy Sauce – 2 Tbsp
- Ginger – 1 Tsp
- Salt – 1 Tsp
- Scallion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
600 Mg
Sodium
55 Grams
Carbohydrates
4 Grams
Dietary Fiber
12 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Peel and cube the kabocha squash, then set aside.
Step 2
In a large pot, bring dashi to a boil and lower to simmer.
Step 3
Add kabocha cubes and cook until tender, about 15 minutes.
Step 4
Cut tofu into bite-sized cubes and add to the pot.
Step 5
Stir in cooked rice, then add soy sauce, ginger, and salt. Simmer for 5 minutes.
Step 6
Add yuzu juice and shiso leaves, stirring gently to combine.
Step 7
Chop scallions and sprinkle over the soup before serving warm.
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