Japanese Squash-and-Soba-Noodle Soup

Name: Japanese Squash-and-Soba-Noodle Soup
Prep time: 15 min
Total time: 30 min
Ingredients: 5 cups water; 3/4 ounce kombu (four 5-inch pieces); 1/3 cup bonito flakes; 2 tablespoons soy sauce, plus more for seasoning; 1 pound kabocha or buttercup squash, peeled and cut into 1-inch pieces; 3 1/2 ounces White Beech (Bunapi), enoki, or shiitake mushrooms, trimmed; 8 ounces soba noodles, preferably 100 percent buckwheat; Silken tofu (optional), for serving; Thinly sliced scallions, for garnish

Rating: Unrated

1 Review

Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly.

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Recipe Summary

prep:

15 mins

total:

30 mins

Servings:

Ingredients

5 cups water
3/4 ounce kombu (four 5-inch pieces)
1/3 cup bonito flakes
2 tablespoons soy sauce, plus more for seasoning
1 pound kabocha or buttercup squash, peeled and cut into 1-inch pieces
3 1/2 ounces White Beech (Bunapi), enoki, or shiitake mushrooms, trimmed
8 ounces soba noodles, preferably 100 percent buckwheat
Silken tofu (optional), for serving
Thinly sliced scallions, for garnish

Directions

Step 1

Bring water and kombu to a boil in a large saucepan. Remove from heat, stir in bonito flakes, and let stand 5 minutes. Pour broth through a fine sieve into a bowl, discard solids, and return broth to pan.

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Step 2

Add soy sauce, squash, and mushrooms to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes. Season with more soy sauce if desired.
Step 3

Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are al dente, 5 to 7 minutes. Drain, and rinse under cold water.
Step 4

Divide noodles among 4 bowls. Ladle soup over noodles, dollop with tofu, and garnish with scallions.

Cook's Notes

There are no substitutes for kombu and bonito flakes -- two necessary ingredients in the simple Japanese sea stock called dashi -- but they are easy to find at Asian markets, many supermarkets, and asianfoodgrocer.com.

Reviews (1)

Anonymous

10/27/2014

I had wanted to find a recipe that could come as close as possible to replicate our favorite soup from a local Japanese Restaurant. This sounded pretty close so I gave it a try. It was really easy to make and tasted absolutely delicious. It wasn't exactly the same as the one I was trying to recreate but honestly I think I liked this one more. The hardest part about making this was finding the ingredients. Luckily I found the site efooddepot.com and they had everything it called for.

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Japanese Squash-and-Soba-Noodle Soup

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Japanese Squash-and-Soba-Noodle Soup