Pasta Day: Miso Broth With Soba And Squash

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* Exported from MasterCook *

 

Miso Broth With Soba And Squash

 

Recipe By : Pasta East to West by Nava Atlas, page 20

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small butternut squash

3 cups water

4 ounces soba -- (buckwheat noodles)

broken in half

2 cups strong vegetable stock

OR one 15-ounce can vegetable broth

5 ounces fresh spinach -- up to 6

preferably triple-washed -- stemmed,

rinsed and coarsely chopped

1 cup frozen green petite peas -- thawed

1/2 teaspoon grated fresh ginger -- up to 1

OR to taste

2 tablespoons miso -- up to 3

OR more to taste

dissolved in 1/4 cup warm water

Freshly ground black pepper

 

6 servings

 

A quick Japanese-style soup for fall and winter, this is as pleasing to the

eye as it is to the palate. Use chopsticks for " slurping " the noodles.

 

Bake or microwave the butternut squash until easily pierced with a knife

but still firm (about 40 minutes in a 400 degree oven or 12 minutes on High

in a microwave). When cool enough to handle, cut the squash into thick

slices, then peel it and scrape out the seeds. Cut the slices into large dice.

 

Bring the water to a rapid simmer in a soup pot or steep-sided stir-fry

pan. Add the soba and cook until al dente.

 

Add the stock, squash, spinach, peas, and ginger. Cook just until the

spinach is wilted but still bright green. Stir in the miso, then taste to

adjust if you'd like more. Season to taste with pepper and serve at once.

 

Calories: 143, Carbohydrate: 28 g, Total Fat: 1 g, Cholesterol: 0 g,

Protein: 5 g, Sodium: 121 mg

 

 

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