Pumpkin miso soup

Recipe Recommendations

• pumpkin one
• mushrooms 50g
• tofu ½ block
• red pepper one
• shallots 3 pieces
• water 1 cup
• soybean paste 2 tablespoons
• chili powder 1 teaspoon

• sauced
• stewed
• half an hour
• ordinary

Steps for Pumpkin miso soup

1

Cut the vegetables. Cut the pumpkin into half-moon shapes, remove the mushrooms from the columns, use only the mushroom umbrella and cut them into slices. Cut the tofu into 2× 3 cm sizes, shred the peppers and remove the pepper seeds, and cut the shallot into 2 cm sizes.

2

Stew sauce soup and soup water. Mix 1 cup water in 2 cups of stewed concentrated and mellow sea fly soup water, add in the sauce, and simmer.

3

Add vegetables. The miso soup water starts to boil, add tofu, pumpkin, and mushrooms and stew.

4

Add seasoning to taste. When the pumpkin is halfway cooked, add cool peppers, red peppers, and shallot, add chili powder, and stew again for a while.

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