Shiso Tofu Kabocha Soba

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Shiso Tofu Kabocha Soba is a delightful Japanese dish that perfectly balances flavors and textures. Originating from Japan, this recipe combines the earthy sweetness of kabocha squash with the nutty, wholesome taste of soba noodles. The addition of tofu adds a smooth, protein-rich element to the dish, while shiso leaves lend a unique, aromatic touch that enhances the overall flavor profile. Soy sauce and mirin provide a savory, slightly sweet glaze that ties all the ingredients together. Fans of Japanese cuisine love this dish for its simplicity, nutritional benefits, and the way it beautifully showcases traditional Japanese flavors with a modern twist, making it a perfect meal for any occasion.

Ingredients

Serving Size:

Tofu – 400 Grams
Kabocha – 1 Piece
Soba Noodles – 300 Grams
Shiso Leaves – 10 Piece
Soy Sauce – 4 Tbsp
Mirin – 2 Tbsp
Sesame Oil – 2 Tbsp
Garlic – 2 Cloves
Ginger – 1 Tsp
Green Onion – 2 Piece

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

2 Grams

Saturated Fat

600 Mg

Sodium

45 Grams

Total Carbohydrates

5 Grams

Dietary Fiber

15 Grams

Protein

Directions

Step 1

Cut the tofu into cubes and set aside.

Step 2

Peel and cube the kabocha squash, then steam until tender.

Step 3

Cook soba noodles according to package instructions.

Step 4

Rinse with cold water and drain.

Step 5

In a pan, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.

Step 6

Add tofu and kabocha to the pan, stirring to coat with oil and aromatics.

Step 7

Mix in soy sauce and mirin, cooking for a few minutes until heated through.

Step 8

Serve tofu and kabocha over soba noodles.

Step 9

Garnish with shiso leaves and sliced green onion.

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Shiso Tofu Kabocha Soba

Categories :

Ingredients

Nutrition