Always use organic when possible
In a large saucepan over medium-high heat, bring water to boil.
Add pumpkin, ginger, and soy sauce. Cook for 3-4 minutes.
Add noodles to mixture. Cook for 4-5 minutes. Noodles should not be over-cooked. Add tofu to pumpkin and noodle mixture.
Cook until pumpkin and noodles become mostly tender. About 7-10 minutes.
Add 1 teaspoon of miso paste into each of the 4 serving bowls. Add a bit of cooking water into each bowl and whisk until miso dissolves
Divide pumpkin tofu soup into 4 equal portions.
Garnish with 1 teaspoon of sesame oil, 1 chopped green onion, 1 sliced red chili pepper, 1 tablespoon of sesame seeds, 1 tablespoons of cilantro and 11/4 tablespoon of pickled ginger.