Curried Japanese Pumpkin, Tofu Soup

This soup is inspired by a trip to Berkeley to a Japanese restaurant that served sushi and a curry soup.  Never knew Japanese used curry, so I had to taste it.  It had a delicious flavor: it was mild and definitely not a hot curry.  This is my version, it has been over 7 years ago, but remember the curry was flavorful yet mild.  The rest is what I think would taste good and could be used in a Japanese soup. Forgot I made toasted pumpkin seeds for garnish, not in the photo.

2 cups of pumpkin, cubed

1 lb of extra firm tofu, cubed and pressed overnight

1/4 cup of sesame oil

1/4 cup of soy sauce

1 tbls. of minced fresh ginger

4 bunches of green tea noodles

2 carrots, grated

1 red pepper, thinly sliced

1 bunch of green onions, diced

3 cups of mizuna, ripped around 1-2 inch pieces (kale can be used too)

12 cups of vegetable broth

1 tbls. of yellow curry (should be flavorful, not hot)
roasted pumpkin seeds (1 tbl soy sauce and 1 tbl sesame sauce), garnish

1. Set the oven to 500 degrees Fahrenheit.
2. Put the tofu in a plastic bag with the soy sauce and ginger.
3. Refrigerate overnight the bag of tofu marinade.
4. Place cubed pumpkin and 1 tbls. of sesame oil in a pan single layer and roast for 30-45 minutes.
5. Turn pumpkin half way through.
6. In a medium fry pan place 1 tbls. of sesame oil and get the pan to medium-high heat.
7. When the pan is hot drain the tofu and fry in the pan for 10-15 minutes.
8. Reserve the soy sauce and ginger for the soup.
9. Take a large pot and boil water.
10.  Take the noodles and place in pot to boil for 5 minutes (noodles should be mainly cooked, but will cook more in soup).
11. Drain noodles and place back in the pot.
12. Place broth, reserve soy sauce-ginger mixture, 2 tbls. sesame oil, carrots, red pepper, green onion, mizuna and yellow curry.
13. Heat on medium heat for 5- 10 minutes.
14. Ladle into bowls and eat.

Note: Marinating and frying tofu and roasting pumpkin can be done up to 2 days beforehand.  Soup is really easy to make if you do decide to do this.  Roasted pumpkin seeds can be made 2 days beforehand too, just remember them, unlike me :-)