Description
This Vietnamese Pumpkin Soup holds a special place in my heart as a comforting dish from my childhood, ideal for the cozy seasons of fall and winter. This is my vegan take on this beloved soup, enriched with earthy shiitake mushrooms and crumbled tofu.
Ingredients
Units
Scale
- 1 kg kabocha squash
- 100g shiitake mushrooms, thinly sliced
- 150g firm tofu, crumbled
- 1 tsp salt
- 1 tsp mushroom seasoning
- 2 garlic cloves, minced
- 1 tsp oil
- 3 cups water
- Scallions, thinly sliced
- Cilantro, thinly sliced
- Black pepper, to taste
Instructions
- Peel and cut the kabocha squash into evenly-sized cubes.
- Crumble the tofu and season with 1/2 tsp salt.
- In a pot over medium heat, add oil and minced garlic. Sauté until fragrant.
- Add the crumbled tofu and stir for 1 minute.
- Incorporate the sliced shiitake mushrooms and kabocha squash cubes into the pot, followed by water.
- Season the soup with the remaining salt and mushroom seasoning.
- Cover with a lid and simmer on low heat for about 15 minutes, or until the squash is tender.
- Garnish with scallions, cilantro, and a dash of black pepper.
- Serve with warm rice as a side dish or enjoy on its own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: Vietnamese