Soup weather is here again. Time to come back to my favorite theme Soup of the day!
Quick and easy vegan soup which is inspired by Japanese vegan recipes. Pumpkin season is in full swing now and I really enjoy it this year. This pumpkin broth is so creamy and nice. And perfectly paired with a silky udon noodles.
Soup of the day: Udon noodle soup with pumpkin miso broth and vegetables. Vegan recipe.
Course: Main, Soups, veganCuisine: Japanese, Vegan, FusionDifficulty: Easy2
servings15
minutes10
minutesQuick and easy vegan soup which is inspired by Japanese vegan recipes. Pumpkin season is in full swing now and I really enjoy it this year. This pumpkin broth is so creamy and nice. And perfectly paired with a silky udon noodles.
Ingredients
2 portions of udon noodles (I prefer frozen udon from Japanese shop), cooked and placed in cold water
1/2 small pumpkin, roasted, peeled
1L dashi stock (konbu or shiitake dashi)
3 -4 Tbs miso paste
Baby eggplants (Thai eggplants), sliced
Spinach leaves, steamed, drained, sliced
- To serve:
thinly sliced spring onion
toasted sesame seeds
Directions
- Combine the roasted pumpkin and dashi stock in blender and mix until smooth. Transfer the mix to a soup pan. Add more dashi stock if the broth is too thick. Bring to a boil. Add sliced eggplants, cook for about 7-10 minutes or until eggplants are soft. Turn the heat off. Add miso paste. Place miso paste into a small strainer, plunge strainer to the broth mixing miso with a spoon until all the paste is dissolved. Taste the soup for salt, add more miso if needed or pinch of salt. Divide drained udon and soup between bowls, add spinach. Sprinkle with spring onion and sesame. Serve immediately. Enjoy!
