Honey miso-roasted squash and soba noodle soup

A light recipe from Whitewater Cooks with Passion

Now that we feel like we've eaten all the turkey, ham and potatoes our bodies can handle, it's time to scale dinner back and eat something lighter. From Whitewater Cooks with Passion, the fourth book in the series, comes this simple recipe for a fresh dish with roasted butternut squash.

2 cups butternut squash, peeled, seeded and cut into 1” cubes
2 tbsp honey
2 tbsp brown rice miso, divided
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
1/4 tsp cayenne pepper
1/4 tsp sesame seeds
5 cups vegetable stock
1 cup hot water
1 piece kombu, 4 to 5 inches
1/3 cup bonito flakes
1 cup shimeji or enoki mushrooms, optional, whole
1 cup spinach, coarsely chopped
4 oz. buckwheat soba noodles, cooked and cooled
4 green onions, chopped

Preheat oven to 440 F

Place squash in large bowl.

In a small pan over low heat, whisk together honey, 1 tbsp miso, rice vinegar, sesame oil, ginger and cayenne and heat until melted.

Pour over squash and toss well. Add sesame seeds and toss again.

Place on parchment-lined baking sheet and toast in preheated oven for 15 to 20 minutes until al dente.

In a large saucepan over high heat, heat vegetable stock, water and kombu until boiling.

Turn off heat, add bonito flakes and let stand for 5 minutes.

Strain stock through a fine sieve into a bowl, discard kombu and bonito flake residue and return broth to pan. Dissolve remaining 1 tbsp miso in 1 cup of hot water and stir back into stock.

Add squash and mushrooms (if using) and simmer for 2 to 3 minutes only and stir in spinach.

To serve, place a little pile of cooled soba noodles in the bottom of each soup bowl and ladle broth and vegetables over top.

Garnish with chopped green onions.


4 servings