Easy Main Asian

Japanese pumpkin and tofu soup

Name: Japanese pumpkin and tofu soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: /asian
Ingredients: 1kg butternut pumpkin, peeled, cut into 1.5cm cubes; 2 x 10g sachets instant dashi stock powder; 1/4 cup (60ml) soy sauce; 2 tablespoons mirin (Japanese rice wine); 100g silken firm tofu, cut into 1.5cm cubes; 75g baby spinach leaves; 200g mixed mushrooms (such as chestnut, shimeji and shiitake), trimmed, sliced if large; Sesame oil & toasted sesame seeds, to serve

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20m

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by Jill Dupleix

Food writer

Oct 03, 2015

With instant dashi in the pantry, you’re on the fast track to a healthy dinner of Japanese pumpkin and tofu soup.

1kg butternut pumpkin, peeled, cut into 1.5cm cubes
2 x 10g sachets instant dashi stock powder
1/4 cup (60ml) soy sauce
2 tablespoons mirin (Japanese rice wine)
100g silken firm tofu, cut into 1.5cm cubes
75g baby spinach leaves
200g mixed mushrooms (such as chestnut, shimeji and shiitake), trimmed, sliced if large
Sesame oil & toasted sesame seeds, to serve

Method

1.

Place 1.5L (6 cups) lightly salted water in a large saucepan over medium heat.
2.

Add the pumpkin, bring to a simmer, then cook for 10-15 minutes until tender but not too soft. Stir in the dashi powder, soy sauce and mirin. Add the tofu and simmer for 5 minutes or until warmed through.
3.

Add the baby spinach and mushrooms and cook for 30 seconds until wilted. Remove from the heat.
4.

Divide the soup among warmed serving bowls, then add a dash of sesame oil to taste, scatter with toasted sesame seeds and serve.