Pumpkin and Tofu Miso Soup Recipe

Bring a large saucepan of water to a boil; add pumpkin ginger and soy sauce. Cook pumpkin mixture for about 3 minutes. Add noodles to pumpkin mixture and cook until noodles are slightly cooked about 4 minutes.

Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender 5 to 10 more minutes.

Place 1 teaspoon miso paste into each serving bowl. Ladle cooking water into each bowl and whisk until miso is dissolved.

Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil 1 chopped green onion 1 sliced red chile pepper 1 tablespoon sesame seeds 1 tablespoon cilantro and 1 tablespoon pickled ginger.