Soba Squash Soup is a great way to incorporate squash into your diet. This basic broth is made with vegetables, such as scallions, and proteins like tofu. It can be topped with scallions or sriracha for a spicy twist. To make it gluten free, you can use buckwheat noodles. To make it vegan, you can use tofu instead of the meat.
Soba Squash Soup recipes
Japanese Soba Squash Soup
This soup is a meal in onebowl, without a doubt. The sweet squash and nutty-tasting soba noodles combinewonderfully in a comforting and warming soup, perfect for those chilly eveningsin the fall and winter.
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Servings: 4 servings
Calories: 307kcal
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Equipment
soba bowl
Instructions
- Bring the water and kelp to boil in large sized pan. Remove from the burner. Add and stir bonito flakes. Allow to stand for five minutes. Pour the broth through sieve into medium bowl. Discard the solids. Pour broth into pan.
- Add mushrooms, soy sauce and squash to the broth. Bring to boil in high heat before reducing heat. Stir occasionally while simmering for 10 minutes or so, until the squash becomes tender. Add additional soy sauce, as desired.
- Bring large pot of filtered water to boil. Add noodles. Stir occasionally while cooking till noodles become al dente. Drain. Rinse noodles with cold water.
- Divide the noodles into four bowls. Ladle soup on top. Add tofu. Garnish using green onions. Serve.
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Notes
Soba noodles are easy to prepare. After cooking, rinse them under cool water. A miso broth can be made easily at home. Heat a pot of water and add a teaspoon of miso paste. You can also add tahini for a nuttier taste. In the final step, blend the soup until it is smooth. Soba Squash Soup is a delicious Japanese recipe that can be prepared for a party or a casual meal.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 49g | Protein: 23g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 659mg | Potassium: 610mg | Fiber: 3g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Slow Cooker Soba Squash Soup
Ingredients:
- 2 cups butternut squash, peeled and cubed
- 1 cup soba noodles
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup coconut milk
- Fresh cilantro leaves for garnish
Instructions:
- Begin by sautéing the chopped onion, minced garlic, and grated ginger in a pan until fragrant and translucent.
- In your slow cooker, combine the sautéed mixture with the butternut squash, curry powder, ground turmeric, ground cumin, salt, and black pepper.
- Pour the vegetable broth into the slow cooker and stir well to combine all the ingredients.
- Set the slow cooker to the low-temperature setting and let it cook for 6-8 hours or until the butternut squash is tender and can be easily mashed with a fork.
- Approximately 30 minutes before serving, add the soba noodles to the slow cooker. Stir gently to ensure they are submerged in the broth.
- Finally, stir in the coconut milk to add creaminess and a hint of sweetness to the soup. Allow the soup to cook for an additional 20-30 minutes.
- Taste and adjust the seasonings, adding more salt or pepper if needed.
- Serve the slow-cooked Soba Squash Soup in bowls, garnished with fresh cilantro leaves.
Tips for making Soba Squash Soup
Cooking Tips
- Choose the Right Squash: While butternut squash is the traditional choice, feel free to experiment with other winter squash varieties like kabocha or acorn for unique flavor profiles.
- Sauté for Depth: Sautéing the onion, garlic, and ginger before adding them to your slow cooker or pot adds depth and complexity to the soup’s flavor.
- Perfectly Cooked Soba: When adding soba noodles to the soup, make sure they are slightly undercooked as they will continue to soften while simmering. Rinse them with cold water after cooking to prevent overcooking.
- Balancing Spices: Adjust the quantity of spices like curry, turmeric, and cumin to match your preferred level of heat and flavor. It’s always best to start with less and add more as needed.
- Creamy Consistency: To ensure a creamy soup, use full-fat coconut milk. Light coconut milk may result in a thinner consistency.
Serving Suggestions
- Garnish with Fresh Herbs: Top each serving with fresh cilantro, basil, or mint leaves for a burst of freshness.
- Crunchy Sides: Serve the soup with a side of crispy vegetable spring rolls or a refreshing cucumber salad to add contrasting textures.
- Crusty Bread: A warm baguette or crusty sourdough bread pairs wonderfully with this soup, allowing you to mop up every last drop.
- Beverage Pairing: This soup pairs beautifully with green tea or a light-bodied white wine. The subtle, soothing flavors harmonize with the richness of the soup.
- Variation: For a heartier meal, consider adding protein sources like shredded chicken or tofu cubes, making it more substantial.
FAQs about Soba Squash Soup
- Can I use a different type of noodles? Absolutely! While soba noodles are traditional, you can experiment with udon, rice noodles, or even spaghetti for a unique twist.
- How do I store leftovers? Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave.
- Can I make this soup ahead of time? Certainly! This soup tastes even better the next day. Prepare it in advance and let the flavors meld for an exceptional dining experience.
- What can I use instead of coconut milk? If you’re not a fan of coconut milk, you can substitute with heavy cream, almond milk, or cashew cream, depending on your dietary preferences.
- Is this soup vegan? Yes, if you use vegetable broth and substitute tofu for protein, this soup can be entirely vegan and plant-based, perfect for those following a vegan diet.
Discover the essence of comfort with our Soba Squash Soup recipe. Cook it like a pro and indulge in its heartwarming goodness. Subscribe to explore more culinary delights!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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