After a long vacation I am always excited to get back in the kitchen! After so much meat and seafood I was ready for a few days of vegetarian dishes and headed to My New Roots in search of a delicious fall dish. The Pumpkin Miso Broth with Soba caught my eye and didn’t disappoint. So delicious! In her recipe she recommends dried seaweed, but in Belgium it’s so easy to find different types of fresh seaweed – including my favorite, samphire – so nice and juicy!
From My New Roots:
Pumpkin Miso Broth with Soba
Serves 4 as a main, 6 as a side
1 Tbsp. coconut oil
2 medium yellow onion
¾ tsp. fine grain sea salt
3 cloves garlic
1 medium, 2 lb / 1kg Hokkaido pumpkin (or other favourite hard winter squash)
3 – 4 cups / 750ml – 1 liter water
3 – 4 Tbsp. white or light miso
1 Tbsp. minced fresh ginger
175g / 6oz. soba noodles (100% buckwheat)
sautéed shiitake mushrooms
1. Roughly chop onions, mince garlic. Wash the pumpkin well (as you’ll be eating the skin), and chop into chunks.
2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant.
3. Add the pumpkin and stir to coat. Add 3 cups / 750ml of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender.
4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice spring onion, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet over high heat for 5-7 minutes.
5. Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary – you’re looking for a creamy consistency, but it should not be thick like a paste. I like the soup to be on the thinner side for this dish. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil).
6. Ladle soup into bowls, top with soba, spring onion, sesame seeds, mushrooms and crumble the seaweed over top. Serve immediately and enjoy.