Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 10/27/2014 I had wanted to find a recipe that could come as close as possible to replicate our favorite soup from a local Japanese Restaurant. This sounded pretty close so I gave it a try. It was really easy to make and tasted absolutely delicious. It wasn't exactly the same as the one I was trying to recreate but honestly I think I liked this one more. The hardest part about making this was finding the ingredients. Luckily I found the site efooddepot.com and they had everything it called for.
Back to Japanese Squash-and-Soba-Noodle Soup All Reviews for Japanese Squash-and-Soba-Noodle Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Japanese Squash-and-Soba-Noodle Soup Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 5 cups water 3/4 ounce kombu (four 5-inch pieces) 1/3 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 1/2 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
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.
Gallery Japanese Squash-and-Soba-Noodle Soup
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Japanese Squash-and-Soba-Noodle Soup
Japanese Squash-and-Soba-Noodle Soup
Japanese Squash-and-Soba-Noodle Soup
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 5 cups water 3/4 ounce kombu (four 5-inch pieces) 1/3 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 1/2 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.
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.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/27/2014 I had wanted to find a recipe that could come as close as possible to replicate our favorite soup from a local Japanese Restaurant. This sounded pretty close so I gave it a try. It was really easy to make and tasted absolutely delicious. It wasn't exactly the same as the one I was trying to recreate but honestly I think I liked this one more. The hardest part about making this was finding the ingredients. Luckily I found the site efooddepot.com and they had everything it called for.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/27/2014 I had wanted to find a recipe that could come as close as possible to replicate our favorite soup from a local Japanese Restaurant. This sounded pretty close so I gave it a try. It was really easy to make and tasted absolutely delicious. It wasn't exactly the same as the one I was trying to recreate but honestly I think I liked this one more. The hardest part about making this was finding the ingredients. Luckily I found the site efooddepot.com and they had everything it called for.
Martha Stewart Member
Rating: Unrated 10/27/2014
I had wanted to find a recipe that could come as close as possible to replicate our favorite soup from a local Japanese Restaurant. This sounded pretty close so I gave it a try. It was really easy to make and tasted absolutely delicious. It wasn’t exactly the same as the one I was trying to recreate but honestly I think I liked this one more. The hardest part about making this was finding the ingredients. Luckily I found the site efooddepot.com and they had everything it called for.
Rating: Unrated
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