Sweet Pumpkin Tofu Potage

Ingredients

Sweet Pumpkin 40g, Small Tofu 40g, Soy Milk 40g, Kelp Broth 150g, Salt 0.5g, Pepper Powder 0.1g

Instructions

1. 1

   Scrape out the flesh of the sweet pumpkin cleanly with a spoon.

   
2. 2

   Peel in some spots, cut into small pieces, and boil in water.

   
3. 3

   Blend the cooled sweet pumpkin and tofu.

   
4. 4

   Once the sweet pumpkin pieces become smaller, stop, add soy milk, and blend once more.

   
5. 5

   Add to the pot, gradually pour in the kelp broth while dissolving well, and simmer gently over low heat.

   
6. 6

   Season with salt and pepper.