Seafood Miso Pumpkin Rice Soup

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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