Hanging out / cook together: butternut squash miso soup

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and offers a milder flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Kale is a more accessible leafy green alternative.

Collect butternut squash scraps and set aside.

Heat vegetable broth in a pot over medium heat.

Add ginger and garlic to the broth; simmer for 5 minutes.

Stir in the butternut squash scraps and cook until tender, about 10 minutes.

Add miso paste to the pot; stir until dissolved.

In a separate pan, sauté tofu until golden brown.

Add sautéed tofu to the soup along with seaweed.

Season with soy sauce, sesame oil, and black pepper to taste.

Simmer for an additional 5 minutes to blend flavors.

Remove from heat and stir in lime juice and cilantro.

Serve hot, garnished with sliced scallions and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens