Soups

Pumpkin Miso Soup

12

A simple fall pumpkin miso soup recipe made from leftover pumpkin!

2 1/2 Cups Pumpkin Water
1 Cup Water
3×2 inch Square of Kombu
2 TBSP Cooking Sake
2 t Soy Sauce
2 TBSP White Miso
8 oz Silken Tofu
1 Small Handful of Dried Wakame
Scallions, to garnish
Start by putting the dried wakame into a large bowl with some cool water to leet it rehydrate. Take the pumpkin water, water, kombu, cooking sake and soy sauce and put it in a medium-sized pot and begin...
See the full directions on my site
Nutritions

Calories
373

Sodium
1788mg
74% DV

Fat
18g
29% DV

Protein
25g
51% DV

Carbs
46g
15% DV

Fiber
10g
42% DV