Miso Pumpkin Soup


Something I learned from my mom. The pumpkin cuts down the savory saltiness of the miso by adding a subtle sweetness. The photo makes it look like a mishmash of soup stuff, but it's really good!
1/4 C miso paste (I buy the one with a baby on it and rainbow lettering)
1/2 a can (or 7.5-8 oz) of pumpkin puree
2 C shredded cabbage
1/4 lb. fish (take your pick: salmon, cod, halibut, orange roughy)
1/8 C (about a handful) shredded dried seaweed
1 12.3 package of firm tofu
1/4 C of sliced green onions for garnish
Blend miso paste and pumpkin with about 5 C of water in a large pot. Taste a little bit, it should be flavorful and salty.

Basically throw everything except tofu green onions in the pot and bring to a boil. Add tofu and heat thoroughly. Taste. If it isn't salty enough, add more miso paste. If it's too salty, simply add more water. It's pretty simple like that.

When serving, top with green onions.

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