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Pumpkin Miso Soup with Crispy Tofu | Autumnal & Warming
(0)
30 min
Quick
Gurkerl Küche
Aromatische japanisch inspirierte Kürbis-Miso-Suppe mit saftig-knusprig gebratenem Tofu, zartem Hokkaido und feiner Ingwernote. Ein wärmender Seelenwärmer für kühle Herbsttage.
Preparation method
Preparation & Frying the Tofu
Pat the plain tofu dry with paper towels and cut into approx. 2 cm cubes. Marinate the cubes in a small bowl with 1 tbsp of soy sauce. Wash the Hokkaido pumpkin thoroughly, remove the seeds, and cut into bite-sized cubes (the skin of the Hokkaido is edible). Peel the fresh ginger and grate finely. Wash the spring onions and slice into thin rings, keeping the white and green parts separate.
Heat 1 tsp of sesame oil in a frying pan. Add the marinated tofu cubes and fry over medium to high heat on all sides for about 5 to 7 minutes until golden brown and crispy. Remove from the pan and set aside.
Cooking & Finishing the Pumpkin Miso Soup
Heat the remaining sesame oil in a pot. Gently sauté the white spring onion rings and grated ginger for 1 minute until wonderfully fragrant. Add the prepared Hokkaido pumpkin cubes and sauté briefly.
Chef's tip
Tip: If you like your tofu extra crispy, you can bake the cubes in the oven at 200 °C top/bottom heat for approx. 15 minutes before frying, or dust them with 1 tsp of cornstarch in the pan.
Variation tip: For a pleasantly mild spiciness, you can finish the soup with a few drops of chili oil or a pinch of chili flakes before serving.
Ingredients
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