The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Pumpkin Broth with Tofu and Noodles

This pumpkin broth with tofu and noodles is comforting and flavoursome, a great immune boost for this time of year. I love the light broth combined with the different textures of the tofu, noodles and fresh vegetables. If you have the stock already made this dish is super quick to put together.

For the pumpkin stock use any of the waste parts; the peel and seeds. If you use more of the pumpkin flesh it will make the stock go thicker and cloudy, this is fine and will give you more of a soup texture rather than a broth.

If you prefer a crunch to your vegetables use ones you can eat raw, place in the bowl with the noodles and warm through when pouring over the hot broth.

You can make this dish vegan by omitting the boiled egg.

Serves 4

Pumpkin Stock:

Pumpkin skin and guts

2 celery sticks

1 carrot

1 onion

Coriander stalks

5cm piece of ginger

2 cloves garlic

6 peppercorns

1/2 tsp salt

For the broth:

1 quantity of pumpkin stock (or 1.25 litres vegetable/meat stock)

100g noodles (I used brown rice udon noodles)

1 packet of tofu

4 hard boiled eggs

1/4 medium pumpkin peeled (or half a butternut squash)

3-4 spring onions, sliced

1 head broccoli, trimmed into small pieces

Handful of kale, stalks removed and chopped

2cm piece of ginger, sliced thinly

1 clove of garlic, sliced thinly

Handful of coriander leaves

Soya sauce

1 small chilli (optional)

1 tsp miso (optional)

2 tbsp toasted seeds (optional)

Method for Pumpkin Stock:

  1. Crush the garlic, slice the ginger and chop the vegetables. Put all the ingredients in a medium pot and cover with cold water.
  2. Bring to a boil and then simmer for 45 mins to an hour.
  3. Strain and its ready to use for the tofu and noodle broth. Refrigerate for 3-5 days or freeze for up to 3 months.

Method for Pumpkin Broth with Tofu and Noodles:

  1. Preheat the oven to 200C. Slice the pumpkin into 0.5cm pieces and put into a tray with a little bit of oil, salt and pepper. Cover in foil and put into oven for 10-15 minutes or until soft.
  2. Put the pumpkin (or alternative) stock in a medium pan and bring to a simmer. Add sliced ginger, garlic and white part of the spring onion.
  3. Cook the noodles according to the packet. Drain, then put aside until ready to serve.
  4. Once the stock has been simmering for a few minutes add the broccoli and chopped kale leaves, cook for 5 minutes.
  5. Slice the tofu into 2cm cubes 0.5cm thick. Add this to the broth once the greens are cooked.
  6. If using miso paste, mix 1 tsp with hot water then add to the stock once it has come off the heat.
  7. Layer the bowls with the cooked noodles then the pumpkin and some green spring onion. Ladle the broth on top evening distributing the greens and tofu, season with soya sauce.

I like to serve with a boiled egg, toasted sesame and sunflower seeds and coriander leaves. It’s also great with kimchi!

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