Making use of lovely seasonal squash with this post-class soup, but I didn’t know I knew so much japanese! Uchiki kuri is a top tasty variety and you can eat the skin, so that saves a job. Soba noodles are half buck wheat flour and are slippery, gelatinous down your chin nice. Miso gives umami – yummy – and is very salty. Don’t add extra salt to this. A great rounded, super tasty meal in a bowl.
Ingredients serves 4 – 6
- a thumb of grated ginger
- three ‘petals’ of star anise
- a small squash, about 500g to give c 400g diced pieces other varieties will be nice too
- 3 sticks of celery diced
- 2L boiling water
- 200g firm tofu cut into dice get organic, it won’t be GM soya
- 1 heaped teaspoon of miso can be barley, rice or what you fancy
- 1 bundle of soba noodles broken into quarters three bundles in a packet, break over the pan
- 4 or 5 big leaves of kale or other leafy veg like chard, greens or cabbage
- generous handful of chopped green herb parsley or coriander are good
Method
- fry off the ginger, star anise, squash, celery in a tablespoon of oil for 10 minutes or so, turning them
- melt the miso in a jug with some of the boiling water and then add it all to the pot
- add the tofu, leaves and noodles and bring to the boil
- Allow to simmer for 20 minutes or so then add the chopped herb
