Pumpkin Seafood Miso Soup with Rice (Gukbap) 泡饭 is an amazing staple dish of the Chinese food culture. It is a comforting and inviting dish, filled with the everything that you associate with home-cooked meals – the sweetness of pumpkin, the savoury umami taste of shrimps, and the natural fragrance of salmon broth. This traditional recipe has been adored for generations, and today we will explore its unique steps and tips to give this flavoursome dish a modern twist using Thermomix®.

WHAT IS GUKBAP 泡飯?

Gukbap (국밥), means hot soup with rice, literally soup (guk 국) and rice (bap 밥) is a Korean dish made by pouring the hot soup over the cooked rice. In Chinese, we call 泡饭 (pao4 fan4).

This recipes is savoury seafood miso soup mix with pumpkin rice. It’s fast, warm, hearty and satisfying. The broth of this soup is made with miso, onion, salmon and prawns. It is super tasty.

INGREDIENTS AND SUBSTITUTES

ingredient quantities please refer to the recipes card (Click here!)!

  • Prawns – you may substitute with any seafood like squid, oyster and clam.

RECIPES TIPS

  • For extra crunchiness, you can pan sear the salmon with the skin side on high heat for a few minutes or air fry it for 2-3 minutes 190ºC before step 3.

RECIPES VIDEO

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RECIPES CARD

Seafood Miso Pumpkin Rice Soup

CategoryDifficultyBeginner

Pumpkin Seafood Miso Soup with Rice (Gukbap) 泡饭 is simply add rice to soup. It allows your rice to soak up the flavors of your soup. It is so easy to make this hearty meal.

Prep Time10 minsCook Time25 minsTotal Time35 mins

Yields1 Serving

Rice
 60 g Rice
 50 g Pumpkin, cubes (1.5cm)
 800 g Water
Miso Seafood Soup
 150 g Salmon, cut in cubes (3cm)
 1 tsp Miso paste
 40 g Onion, sliced
 20 g Olive oil
 60 g Prawns
 1 tbsp Bonito flakes
 1 tsp Dried seaweed

1

Place the simmering basket on the mixing bowl lid, put in the rice, weigh it out, rinse it under the tap, drain and place the simmering basket into the Thermomix® mixing bowl. Add water to mixing bowl, place pumpkin on top of rice and cook 18 min | Varoma | Speed 4. Meanwhile, wash and debone the salmon, remove the flesh, and cut into small pieces for later use.

2

Use the spatula to remove the simmering basket and set aside to keep warm. Reserve half a cup of the rice starch water in a measuring cup and mix it with the miso evenly and set aside. Discard the rest of the water and empty the mixing bowl.

3

Place salmon, onion and olive oil in mixing bowl, without measuring cup, sauté 3 min | 120°C | ⤺ Speed spoon.

4

Add prawns and miso water, stir fry 3 min | 100°C | ⤺ Speed spoon.

5

Put the pumpkin rice into a bowl, pour over with the seafood miso soup, sprinkle with some bonito flakes and seaweed, and serve hot.

Ingredients

Rice
 60 g Rice
 50 g Pumpkin, cubes (1.5cm)
 800 g Water
Miso Seafood Soup
 150 g Salmon, cut in cubes (3cm)
 1 tsp Miso paste
 40 g Onion, sliced
 20 g Olive oil
 60 g Prawns
 1 tbsp Bonito flakes
 1 tsp Dried seaweed

Directions

1

Place the simmering basket on the mixing bowl lid, put in the rice, weigh it out, rinse it under the tap, drain and place the simmering basket into the Thermomix® mixing bowl. Add water to mixing bowl, place pumpkin on top of rice and cook 18 min | Varoma | Speed 4. Meanwhile, wash and debone the salmon, remove the flesh, and cut into small pieces for later use.

2

Use the spatula to remove the simmering basket and set aside to keep warm. Reserve half a cup of the rice starch water in a measuring cup and mix it with the miso evenly and set aside. Discard the rest of the water and empty the mixing bowl.

3

Place salmon, onion and olive oil in mixing bowl, without measuring cup, sauté 3 min | 120°C | ⤺ Speed spoon.

4

Add prawns and miso water, stir fry 3 min | 100°C | ⤺ Speed spoon.

5

Put the pumpkin rice into a bowl, pour over with the seafood miso soup, sprinkle with some bonito flakes and seaweed, and serve hot.

Seafood Miso Pumpkin Rice Soup
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