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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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)

Rating: Unrated
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.