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