Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Japanese Squash-and-Soba-Noodle Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly. Ingredients 5 cups water ¾ ounce kombu (four 5-inch pieces) ⅓ 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 ½ 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 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. Print