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Kabocha and Tofu Ginger Broth
55m$24.57

Kabocha and Tofu Ginger Broth

Tender kabocha squash, tofu and cremini mushrooms simmer in a savory ginger-soy vegetable broth. Served with jasmine rice, this Japanese-inspired dinner is warming, satisfying and entirely plant-based.

  • autumn
  • brothy soup
  • comfort food
  • dinner
  • japanese-inspired
  • kabocha squash
  • plant-based
  • simmered squash
  • tofu
  • Vegan
Bundle it with similar meals
20 min prep35 min cook4 servingshard
Cuisine
Japanese-inspired

Shopping options

Check ingredients to include themPackage used · most used first

Cremini mushrooms, stems trimmed and caps thickly sliced · 8 Ounce

Kroger® Whole Baby Bella Mushrooms

100%

In recipe$2.99
To buy$2.99
Details
8 oz$2.99 per packageBuy 1Package use: 100%Product matchEstimated

Low-sodium vegetable broth · 6 Cup

Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton

Sale

78%

In recipe$6.72
To buy$8.58
Details
Pacific Foods · 32 oz$4.79
Sale
$4.29 per packageBuy 2Package use: 78%Product matchEstimated

Extra-firm tofu, drained and cut into 1-inch cubes · 24 Ounce

Simple Truth Organic® Extra Firm Tofu Twin Pack

77%

In recipe$7.98
To buy$7.98
Details
Simple Truth Organic · 2 ct$3.99 per packageBuy 2Package use: 77%Product matchEstimated

Kabocha squash, seeds removed, skin left on, cut into 1-inch pieces · 1.5 Pound

Kabocha Squash

74%

In recipe$3.68
To buy$4.98
Details
1 lb$1.99 per packageBuy 2Package use: 74%Product matchEstimated

Scallions, trimmed and thinly sliced · 3 Each

Green Onions

30%

In recipe$0.39
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 30%Product matchEstimated

Jasmine rice, dry · 1.5 Cup

Kroger® Jasmine Rice

30%

In recipe$1.28
To buy$4.29
Details
Kroger · 2 lb$4.29 per packageBuy 1Package use: 30%Product matchEstimated

Fresh ginger, peeled and finely grated · 2 Tablespoon

Ginger Root

17%

In recipe$0.46
To buy$2.49
Details
1 lb$2.49 per packageBuy 1Package use: 17%Product matchEstimated

Reduced-sodium soy sauce · 3 Tablespoon

Kroger® Less Sodium Soy Sauce

15%

In recipe$0.72
To buy$4.79
Details
Kroger · 10 fl oz$4.79 per packageBuy 1Package use: 15%Product matchEstimated

Mirin · 1 Tablespoon

Ygki Mirin Cooking Sake

4%

In recipe$0.30
To buy$7.49
Details
12.68 fl oz$7.49 per packageBuy 1Package use: 4%Product matchEstimated

Neutral vegetable oil · 1 Tablespoon

Smart Way™ Vegetable Oil

3%

In recipe$0.05
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 3%Product matchEstimated

Water · 2.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$24.57

· only what you use

$6.14

per serving · 4 servings

You pay at checkout$46.47
53% used in this recipe$21.90 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Kabocha squash-1 1/2 pounds
  • Extra-firm tofu-24 ounces
  • Cremini mushrooms-8 ounces
  • Low-sodium vegetable broth-6 cups
  • Water-2 1/4 cups
  • Jasmine rice-1 1/2 cups
  • Reduced-sodium soy sauce-3 tablespoons
  • Fresh ginger-2 tablespoons
  • Neutral vegetable oil-1 tablespoon
  • Mirin-1 tablespoon
  • Scallions-3 each
1
Prepare the vegetables and tofu
Cutting Board
Chef’s knife
Grater
Kitchen scale
produce brush

Wash your hands and clean the work surface. Rinse the produce under running water, scrub the squash rind with a produce brush, and dry everything. Remove any damaged areas. Set the squash securely on the cutting board, halve it carefully, and scoop out the seeds. Cut the prepared squash into even 1-inch pieces, weighing out 1 1/2 pounds. Slice the mushrooms and scallions, grate the ginger, and drain and cube the tofu.

Stabilize the squash on a flat cut surface and keep fingers clear of the knife’s path.

1 1/2 pounds kabocha squash
24 ounces tofu
8 ounces cremini mushrooms
2 tablespoons ginger
3 Each scallions
2
Cook the jasmine rice
Saucepan
Measuring Cups
Fork
Fine-mesh strainer

Rinse the rice in the fine-mesh strainer until the water runs mostly clear, then drain well. Place it in the saucepan with the measured 2 1/4 cups water. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.

Lift the saucepan lid away from your face and hands to avoid steam.

1 1/2 cups jasmine rice
2 1/4 cups Water
3
Brown the mushrooms and add ginger
Wooden spoon
pot

While the rice cooks, heat the oil in the wide pot over medium-high heat. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until they release some moisture and begin to brown. Reduce the heat to medium, add the ginger, and stir for 30 seconds.

Add the mushrooms carefully to the hot oil to limit splatter.

1 tablespoon vegetable oil
8 ounces cremini mushrooms
2 tablespoons ginger
4
Simmer the squash in broth
pot

Pour in the vegetable broth, 2 tablespoons soy sauce and the mirin. Add the squash and bring just to a simmer. Reduce the heat to low, cover, and simmer gently for 8 minutes. Keep the liquid at a quiet bubble rather than a rolling boil.

6 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon mirin
1 1/2 pounds kabocha squash
5
Add tofu and finish cooking the squash
Wooden spoon
pot

Gently lower the tofu cubes into the broth, nestling them between the squash pieces. Cover and simmer for another 8–12 minutes, until a fork slips easily into the squash flesh but the pieces still hold their shape. Avoid vigorous stirring; gently move pieces with a spoon only if necessary to keep them in contact with the broth.

Lower the tofu gently into the hot broth to avoid splashing.

24 ounces tofu
6
Season the broth
Wooden spoon
pot

Taste the broth before adding further seasoning. Add the full reserved 1 tablespoon soy sauce, gently mixing it into the broth without breaking the squash or tofu. Turn off the heat as soon as the squash is tender. The finished dish should have plenty of broth for ladling.

Let a small spoonful of broth cool before tasting.

1 tablespoon soy sauce
7
Divide and serve
Ladle

Divide the rice among four bowls. Ladle the squash, tofu, mushrooms and broth into four separate soup bowls, distributing the solids evenly. Divide all the sliced scallions among the four portions and serve immediately with the rice.

3 Each scallions
8

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