Pumpkin and Tofu Miso Soup

• 1/4 small pumpkin - peeled, seeded, and cubed
• 1 (2 inch) piece fresh ginger, cut into matchsticks
• 2 tablespoons soy sauce
• 2 ounces buckwheat noodles
• 3 1/2 ounces firm tofu, cubed
• 2 teaspoons miso paste
• 2 teaspoons sesame oil
• 2 green onions, finely chopped on the diagonal
• 2 large red chile peppers, sliced on the diagonal
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons pickled ginger

1. Bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce.
2. Cook pumpkin mixture for about 3 minutes.
3. Add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
4. Stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
5. Place 1 teaspoon miso paste into each serving bowl.
6. Ladle cooking water into each bowl and whisk until miso is dissolved.
7. Divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.

pumpkin, fresh ginger, soy sauce, buckwheat noodles, firm tofu, miso paste, sesame oil, green onions, red chile peppers, sesame seeds, fresh cilantro, ginger

Taken from allrecipes.com/recipe/pumpkin-and-tofu-miso-soup/ (may not work)