Gut-Friendly: Golden Pumpkin and Miso Soup

Nutrition per serve

Ingredients

• 125g brown rice
• 500g butternut pumpkin
• 1pcs onion
• 1pcs ginger
• 1pcs vegetable stock cubes
• 1pcs pak choy
• 1pcs spring onion
• 40g roasted cashews
• 200g plain tofu
• 20g miso paste
• 20ml mirin
• 750ml (3 cups) boiling water
• 15ml extra virgin olive oil
• 15ml soy sauce

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender.
2. Step 2 — Start prep
   Meanwhile, peel the pumpkin and cut into small chunks. Finely chop the onion. Peel and finely grate the ginger. Crumble 1 stock cube* into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.
3. Step 3 — Cook soup
   Heat 1 tbs extra virgin olive oil in a separate medium saucepan over medium-high heat. Cook the pumpkin, onion and ginger, stirring regularly, for 4 mins or until starting to soften. Add the stock and bring to the boil. Reduce the heat to medium, cover and cook for 15 mins or until the pumpkin is tender.
4. Step 4 — Finish prep
   While the soup is cooking, trim the pak choy, then very thinly slice lengthwise. Thinly slice the spring onion. Coarsely chop the cashews. Thickly slice the tofu. Combine the pak choy and 1 tsp soy sauce in a bowl.
5. Step 5 — Warm tofu
   Drain the rice and return to the pan. Add the tofu to the rice, cover and stand for 5 mins to warm through.
6. Step 6 — Blend soup and serve
   Remove the soup from the heat. Stir in the miso, then blend the soup with a stick blender until smooth (see cooking tip). Stir in the mirin and 2 tsp soy sauce. Taste, then season with salt and pepper. Divide the rice and tofu among bowls and ladle over the soup. Scatter over the pak choy, spring onion and cashews to serve.

Allergens

Soy, Cashew, Gluten, Wheat