Cooking / Japanese

Soba Noodles in Kabocha Squash Soup

Buckwheat Noodles in Kabocha Squash Soup, Yes to CookingHere’s a vegetarian friendly recipe that features the kabocha squash, a popular Japanese winter squash that is high in beta carotene and fiber.  With taste, color, and texture similar to the butternut squash, the kabocha squash has 30% less carbohydrates making it a great ingredient for health conscious food lovers.

Pairing this soup with soba noodles, which are full of fiber, B-vitamins, and topping it with spinach and sweet goji berries ensure that this Japanese noodle-soup duo will be devoured in record time!

Total Time: 30 minutes

Ingredients- Buckwheat Noodles in Kabocha Squash Soup, Yes to Cooking

 

Ingredients:
430g kabocha squash
250g buckwheat noodles
small bunch of spinach
5g goji berries
.5 tsp. soy sauce
salt to taste

 

 

Instructions:
1) Wash and cut squash in half and remove seeds.  Cover halves with plastic wrap and microwave on high setting for approximately 8 minutes, checking it at 2 minute intervals.
2) Remove peel from squash and dice into pieces.
3) Bring 3 cups of water to a boil and add squash pieces.
4) Once squash is fork tender, blend squash and liquid with an immersion blender.  (Note: be careful with the hot liquid as it may splatter while blending). Season with salt and pour into bowls.
5) In a pot, boil 4 cups of water and blanch spinach.  Remove spinach and drizzle with soy sauce. Set aside.
6) Add buckwheat noodles to the pot and cook until al dente (approximately 8 minutes).
7) Place noodles in the squash soup, top with spinach, and goji berries.  Serve immediately.

 

Tips: 
Dried goji berries can be used for this recipe.  Reconstitute the berries with just enough water to make them plump and set aside for 5 minutes before using.

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