Soups

Pumpkin Miso Soup

12

A simple fall pumpkin miso soup recipe made from leftover pumpkin!

2 1/2 Cups Pumpkin Water
1 Cup Water
3×2 inch Square of Kombu
2 TBSP Cooking Sake
2 t Soy Sauce
2 TBSP White Miso
8 oz Silken Tofu
1 Small Handful of Dried Wakame
Scallions, to garnish
Start by putting the dried wakame into a large bowl with some cool water to leet it rehydrate. Take the pumpkin water, water, kombu, cooking sake and soy sauce and put it in a medium-sized pot and begin...
See the full directions on my site
Nutritions

Calories
373

Sodium
1788mg
74% DV

Fat
18g
29% DV

Protein
25g
51% DV

Carbs
46g
15% DV

Fiber
10g
42% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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