Easy recipe Japanese Pumpkin And Tofu Soup Recipe

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onekg butternut pumpkin, peeled, cut into one.about fivecm cubes two x teng sachets instant dashi stock powder (see Notes) one quarter cup (about sixtyml) soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) two tablespoons mirin (Japanese rice wine: see Notes) one hundredg silken firm tofu, cut into one.about fivecm cubes about seventy-fiveg baby spinach leaves two hundredg mixed mushrooms (such as chestnut, shimeji and shiitake), trimmed, sliced if large (see Notes) Sesame oil and toasted sesame seeds, to serveStep one Place one.about fiveL (six cups) lightly salted water (Recipes by ingridients water) in a large saucepan over medium heat. Step two Add the pumpkin, bring to a simmer, then cook for ten-about fifteen minutes until tender but not too soft. Stir in the dashi powder, soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) and mirin. Japanese Pumpkin And Tofu Soup Recipe. Add the tofu and simmer for about five minutes or until warmed through. Step three Add the baby spinach and mushrooms and cook for about thirty seconds until wilted. Japanese Pumpkin And Tofu Soup Recipe. Remove from the heat. Japanese Pumpkin And Tofu Soup Recipe. Step about four Divide the soup among warmed serving bowls, then add a dash of sesame oil to taste, scatter with toasted sesame seeds and serve..